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NF VALIDATION 16140
AFNOR CERTIFICATION VALIDATION OF THE METHOD
VIDAS UP Listeria (VIDAS LPT ‐ Ref. 30126)
BIO 12/33‐05/12
for the detection of Listeria spp
Protocol for human food products and environmental samples
SUMMARY REPORT – APRIL 2016 – V1
Expert laboratory : Manufacturer : ISHA bioMérieux 25 avenue de la République Chemin de l’Orme 91300 MASSY 69280 MARCY L’ETOILE FRANCE FRANCE
This report of analysis concerns only objects subjected to analysis. Its reproduction is authorized only in the form of complete photographic facsimile. It contains 70 pages .
Table of contents 1. Introduction ................................................................................................................................................. 4
1.1. Validation reference ............................................................................................................................ 4
1.2. VIDAS UP Listeria method: principle and protocol .............................................................................. 4
1.2.1. VIDAS UP Listeria principle .......................................................................................................... 4
1.2.2. General protocol .......................................................................................................................... 4
1.2.3. Specific protocol for surface samples .......................................................................................... 5
1.2.4. Confirmation of positive results .................................................................................................. 5
1.3. Scope ................................................................................................................................................... 5
1.4. Reference method ............................................................................................................................... 6
2. Methods comparison study ......................................................................................................................... 7
2.1. Relative accuracy, relative specificity and relative sensibility ............................................................. 7
2.2. Number and nature of samples ........................................................................................................... 7
2.3. Artificial samples contamination ......................................................................................................... 7
2.4. Relative accuracy (AC), relative specificity (SP) and sensitivity (SE) calculations ................................ 8
2.4.1. Analysis of discordant results ...................................................................................................... 9
2.4.2. Comments on confirmations ....................................................................................................... 9
2.4.3. Comments on results obtained after storage at 2‐8°C ................................................................ 9
2.5. Relative detection level ....................................................................................................................... 9
2.6. Inclusivity and exclusivity .................................................................................................................. 10
3. Interlaboratory study ................................................................................................................................ 11
3.1. Study organization ............................................................................................................................. 11
3.2. Experimental parameter tests ........................................................................................................... 11
3.2.1. Levels obtained after artificial contamination .......................................................................... 11
3.2.2. Temperature recorded (transport, receipt) and reception times ............................................. 11
3.2.3. Conclusion ................................................................................................................................. 12
3.3. Results of analyses ............................................................................................................................. 12
3.3.1. Total viable count ...................................................................................................................... 12
3.3.2. Results obtained by collaborating laboratories ......................................................................... 12
3.3.3. Comments (discrepancies with respect to expected results, exclusions, etc.) ......................... 13
3.3.4. Conclusion ................................................................................................................................. 13
3.4. Calculation ......................................................................................................................................... 14
3.4.1. Specificity (%SP) and sensitivity (%SE) for both methods ......................................................... 14
3.4.2. Relative accuracy (AC) ............................................................................................................... 14
3.4.3. Study of discordant results ........................................................................................................ 15
3.5. Interpretation .................................................................................................................................... 15
3.5.1. Comparison of relative accuracy (AC), specificity (SP) and sensitivity (SE) values .................... 15
3.5.2. Accordance ................................................................................................................................ 15
3.5.3. Concordance .............................................................................................................................. 16
3.5.4. Odds Ratio ................................................................................................................................. 16
4. Practicability .............................................................................................................................................. 17
5. General conclusion .................................................................................................................................... 19
Appendices Appendix A: protocols of alternative and reference methods Appendix B: artificial contaminations Appendix C: relative accuracy, relative sensitivity, relative specificity raw results Appendix D: relative level of detection raw results Appendix E: inclusivity and exclusivity raw results Appendix F: interlaboratory study raw results Appendix G: accordance calculation Appendix H: Concordance calculation
1. Introduction
1.1. Validation reference The VIDAS UP Listeria method (VIDAS LPT) has been validated for the detection of Listeria spp. in food products for humans and environment samples. The validation was conducted based on the EN ISO 16140 (2003) standard and the specific requirements for an expert laboratory (Revision 3, validated by the Microbiological Technical Board of NF Validation dated Feb. 3, 2011) with respect to the ISO 11290‐1:1997 reference method including its amendment A1:2004. The method was renewed in March 2016.
1.2. VIDAS UP Listeria method: principle and protocol
1.2.1. VIDAS UP Listeria principle The VIDAS UP test is an enzyme‐linked fluorescent assay (ELFA) using a novel recombinant phage protein based technology for use with the automated VIDAS or mini‐VIDAS instruments for the specific detection of Listeria. Each test comprises two components:
- The disposable SPR used both for the solid phase and as a pipetting system for the test. The inside of the SPR is coated with specific anti‐Listeria proteins absorbed on its surface.
- The strip containing all the ready‐to‐use reagents required for the test: washing solution, specific anti‐ Listeria proteins conjugated with alkaline phosphatase and substrate.
All the steps are performed automatically by the VIDAS analytical module. An aliquot of the boiled enrichment broth is pipetted in the strip and is cycled in and out of the SPR for a specific length of time to activate the reaction. During the final detection step, the fluorescence intensity of the product from the hydrolysis reaction of the substrate by the conjugate enzyme is measured at 450 nm. It is expressed as a Relative Fluorescence Value (RFV), interpreted by the VIDAS® system as follows: Test value (TV) = RFV sample RFV standard At the end of the test, the results are analyzed automatically by the system, which gives a test value (TV) for each sample. This value is compared to internal references (thresholds) and each result is interpreted (positive, negative) according to the rule below:
TV < 0,05 negative test and TV > 0,05 positive test
1.2.2. General protocol The outline of the method is given in appendix A. The protocol applies to:
Human food products : ‐ Meat products, ‐ Dairy products (including raw milk cheese), ‐ Seafood (including smoked fish), ‐ Vegetables,
Environmental samples (including raw water).
The protocol consists in an enrichment in LPT broth, incubated for 26 to 30 hours at 30°C ± 1°C (dilution of the test portion at 1:10).
A VIDAS LPT test is then performed using a 2‐3 mL LPT broth, boiled for 5 1 minutes at 95‐100°C. A 0.5 mL test sample of heated broth is used to perform the VIDAS test.
1.2.3. Specific protocol for surface samples This protocol applies for:
surface samples prepared with a swab: knife blade, slicer, …
surface samples prepared with a sponge or a wipe : table, work surface, storage tank… This specific protocol consists in an enrichment in LPT broth, incubated for 22 to 30 hours at 30°C ± 1°C. According to the sampling mode, the sample can be prepared as following:
- with swab: enrichment in 10 mL LPT broth, - with sponge : enrichment in 100 mL LPT broth.
A VIDAS LPT test is then performed using a 2‐3 mL LPT broth, boiled for 5 1 minutes at 95‐100°C. A 0.5 mL test sample of heated broth is used to perform the VIDAS test.
1.2.4. Confirmation of positive results The positive results following the VIDAS LPT test are confirmed by isolating 10 μl of the unheated LPT enrichment broth on two selective Listeria agars (selective Listeria agar according to Ottaviani and Agosti (ChromID OAA) and Palcam agar and performing the conventional tests described in the CEN or ISO standardized methods (including the purification step), or performing an identification strip test without purification (API Listeria). The characteristic aspect of Listeria spp. on Palcam agar and / or selective agar according to Ottaviani and Agosti (ChromID OAA) is sufficient to confirm the VIDAS LPT results positive. This point has been verified during the certification study. The positive enrichment broths (LPT 26h or LPT 22h) were also stored for 72 hours at 2 – 8°C and a second series of VIDAS LPT tests and confirmation tests was performed for all the positive samples from the accuracy study in order to validate the possibility of deferring the VIDAS LPT test and the confirmations. Comments about the confirmations: In the event of a positive VIDAS LPT test and the absence of characteristic colonies on selective agar, the following supplementary confirmation option may be used:
- transfer 1 mL of unheated LPT broth into a 6 mL LX broth tube or into a 10 mL LPT broth tube, - incubate for 22 to 26 hours at 30°C ± 1°C, - isolation on selective two agars, and completion of the tests described above.
1.3. Scope The scope is as follows:
Human food products : ‐ Meat products, ‐ Dairy products (including raw milk cheese), ‐ Seafood (including smoked fish), ‐ Vegetables,
Environmental samples (including raw water).
1.4. Reference method The validation study was performed with respect to the reference method ISO 11290‐1(1997) including the amendment A1 (2004) (#): "Microbiology of food and animal feeding stuffs. Horizontal Method for the Detection and Enumeration of L. monocytogenes: Part 1: Detection. The outline of the method is given in appendix A.
2. Methods comparison study
2.1. Relative accuracy, relative specificity and relative sensibility The purpose of these tests was to evaluate the performances of the VIDAS UP Listeria (VIDAS LPT) test with respect to the ISO 11290‐1 :1997/A1 :2004 reference method, on samples naturally and artificially contaminated with Listeria, for the categories falling within the scope.
2.2. Number and nature of samples According to the EN ISO 16140 standard, at least 60 products per category should be analyzed, with around 50% positive products and 50% negative products. At least 30 positive results per category should be obtained. Within the scope of the NF VALIDATION certification study, 345 samples were analyzed, broken down as follows:
* positive results using either of the methods
2.3. Artificial samples contamination Artificial contamination was achieved by using stressed bacterial suspensions, the stress treatment and efficiency of which have been determined according to EN ISO 16140 and AFNOR Certification rules (proportion not exceeding 50% of all positive results). Overall, 65 artificial contaminations were performed with 16 Listeria strains from different sources, and gave 49 positive results using either of the methods (appendix B). 49% of the artificial contaminations were less than or equal to 15 CFU/25 g or 25 ml. Overall, 121 positive results out of 170 were obtained following natural contaminations, i.e. 71%.
Categories Types Positive* Negative Total
Meat products
raw 15 9 24
seasoned, prepared for cooking 9 9 18
cold cuts and ground meats, etc. 9 12 21
Total 33 30 63
Dairy products
raw milk and raw milk cheeses 13 10 23
cheeses (goat and sheep) 6 10 16
yogurts, milk powder,… 11 10 21
Total 30 30 60
Vegetables
frozen 11 5 16
fresh or ready to eat 10 8 18
cooked and seasoned 10 18 28
Total 31 31 62
Seafood
fresh fish fillets and crustaceans 14 6 20
smoked fishes 7 16 23
Cooked fish 10 13 23
Total 31 35 66
Environment
process water – general protocol 10 11 21
residue – general protocol 11 9 20
surface samples – specific protocol 24 29 53
Total 45 49 94
TOTAL 170 175 345
2.4. Relative accuracy (AC), relative specificity (SP) and sensitivity (SE) calculations The analyses were performed in single using both methods. The various samples analyzed and their results are detailed in appendix C. The results obtained for the 345 samples analyzed are given below.
Positive reference method
(R+) Negative reference method
(R‐)
Positive alternative method (A+)
Positive agreement (A+/R+) PA = 142
Positive deviation (R‐/A+) PD = 13
Negative alternative method (A‐)
Negative deviation (A‐/R+)
ND = 15(1)
Negative agreement (A‐/R‐)
NA =175(2) (1)not including any non‐confirmed positive result with VIDAS LPT (2)including 4 positive results with VIDAS LPT not confirmed The set of results obtained were used to calculate the relative accuracy, relative sensitivity and relative specificity for each of the categories and for all the categories, according to the formulas in the EN ISO 16140 standard:
Category PA NA NDPDSumN
Relative accuracy AC (%)
[100x(PA+NA])/N
N+PA + ND
Relative sensitivity SE (%)
[100xPA]/N+
N‐ NA + PD
Relative specificity SP (%)
[100xNA]/N‐
Meat products 24 30 5 4 63 85,7 29 82,8 34 88,2
Dairy products 25 30 2 3 60 91,7 27 92,6 33 90,9
Vegetables 29 31 2 0 62 96,8 31 93,5 31 100,0
Seafood 25 35 4 2 66 90,9 29 86,2 37 94,6
Environment (total) 39 49 2 4 94 93,6 41 95,1 53 92,5
Specific protocol 20 29 1 3 53 92,5 21 95,2 32 90,6
General protocol 19 20 1 1 41 95,1 20 95,0 21 95,2
TOTAL With general protocol
122 146 14 10 292 92,0 136 89,7 156 93,8
TOTAL with general and specific protocols
142 175 15 13 345 91,9 157 90,4 188 93,1
For the alternative method, the percentage values calculated for the following three criteria according to the EN ISO 16140 standard are:
General protocol
(%) Specific protocol
(%)
General + Specific protocols
(%)
Relative accuracy : AC 92,0 92,5 91,9
Relative specificity : SP 93,8 90,6 93,1
Relative sensitivity: SE 89,7 95,2 90,4
The sensitivity of both methods should be recalculated, according to the AFNOR Certification rules, accounting for all confirmed positives (this includes additional positives from the alternative method):
Alternative method
(PA + PD) / (PA + PD + ND) Reference method
(PA + ND) / (PA + PD + ND)
General protocol 90,4 % 93,2 %
Specific protocol 95,8% 87,5%
General + Specific protocols (all products) 91,2 % 92,4%
2.4.1. Analysis of discordant results According to annex F of the EN ISO 16140 standard, the number of discordant results for which a statistical test needs to be performed to compare the two methods is 6. In this study, out of the 345 samples analyzed and of the 170 positive results, 28 results (15 FN and 13 PS) were discordant; a statistical test needs to be performed. If the number of discordant results is greater than 22, it is necessary to use the McNemar test with �² distribution for one degree of freedom. It consists of determining d = PD – ND and comparing d to a minimum value of d defined for each number of discordant results.
Number of discordant results d minus d Conclusion
28 11 |13 – 15|= 2 Equivalency
The VIDAS LPT method can be considered to be equivalent to the ISO 11290‐1 reference method (including amendment A1) for the detection of Listeria in human food products and environmental samples.
2.4.2. Comments on confirmations All the characteristic Listeria colonies detected after the VIDAS LPT test were confirmed onto either the two selective agars (Palcam and ChromID OAA), except for one sample (W26) staying negative (isolation after storage of the LPT broth for 72 hours at 2‐8°C). Regarding the 142 positive consistent results, differences in identification were observed between the reference method and the VIDAS LPT with 7 products (H7, D14, F8, G11, M2, W9 and H4).
2.4.3. Comments on results obtained after storage at 2‐8°C The results obtained after storing the enrichment broths (positive LPT broths) at 2‐8°C for 72 hours are identical to those obtained directly after 26h incubation. Four samples (B5, C13, D13 and W26) with false negative results have become positive consistent after broth storage for 72 hours at 2‐8 ° C.
2.5. Relative detection level The objective was to determine the level of contamination to obtain about 50% of positive results and 50% negative results. Various "food matrix‐strain" pairs were studied in parallel with the reference method and the VIDAS LPT method, for the studied categories (results in appendix E). The levels of detection, calculated using the Spearman‐Kärber method (LOD50)(1), obtained for each "matrix ‐ strain" combination are :
Matrix Strain
Relative detection level (CFU / 25 g or 25 mL) with confidence interval(2) LOD50
Reference method Alternative method
Rillettes L. monocytogenes 0,5 [0,3 – 0,9] 0,5 [0,3 – 1,1]
Raw milk L. ivanovii 0,6 [0,4 – 0,9] 0,5 [0,3 – 1,0]
Red cabbage L. welshimeri 0,7 [0,3 – 1,5] 0,5 [0,2 – 1,0]
Smoked salmon L. monocytogenes1/2a 0,7 [0,4 – 1,2] 0,4 [0,2 – 0,8]
Surface samples L. innocua 0,5 [0,3 – 1,0] 0,6 [0,4 – 1,1] (1)”Hitchins A. Proposed Use of a 50% Limit of Detection Value in Defining Uncertainty Limits in the Validation of Presence‐Absence Microbial Detection Methods, Draft 10th December, 2003.” (2)LOD50: estimated level of contamination enabling a positive detection using the alternative method in 50 % of cases. Conclusion The level of detection obtained for the alternative method was between 0.3 and 1.1 cells per 25 g or 25 ml. That of the reference method was between 0.3 and 1.5 cells per 25 g or 25 ml. These results are equivalent.
2.6. Inclusivity and exclusivity The inclusivity and exclusivity of the alternative method were defined by analyzing, respectively, 50 positive strains and 30 negative strains The detailed results are presented in appendix E. The 50 Listeria strains tested were detected. All the 30 non‐target strains tested were negative with the VIDAS LPT assay. The specificity of the method is satisfactory.
3. Interlaboratory study
3.1. Study organization The interlaboratory study was performed in March 2011 based on the EN ISO 16140 standard. The samples were sent to seventeen laboratories. They received 48 x 25g of cottage cheese (3 contamination levels, 8 samples per contamination level and per method) to be analyzed in parallel using the ISO 11290‐1 (including the amendment A1) reference method and the VIDAS LPT method. The strain used for the contamination was a Listeria monocytogenes strain (source: dairy product).
3.2. Experimental parameter tests
3.2.1. Levels obtained after artificial contamination Before inoculation The uncontaminated cottage cheese was analyzed according to the EN ISO 11290‐1 (#) reference method (including the amendment A1), to ensure the absence of Listeria monocytogenes. None of the 25 g test samples tested contained Listeria monocytogenes. The natural flora present in the matrix was determined to be 3.0.109 CFU per g. After artificial contamination The contamination levels obtained in the matrix with the estimated limits are given in table below:
Level Samples
Targeted theoretical
level (b/25g)
Actual level(b/25g)
Estimation lower limit of contamination
per 25mL
Estimation upper limit of contamination
per 25mL
Level 0 (L0) 1‐2‐3‐4‐5‐6‐7‐8‐41‐42‐43‐44‐45‐46‐
47‐48 0 0 / /
Low level (L1) 9‐10‐11‐12‐13‐14‐15‐16‐33‐34‐35‐
36‐37‐38‐39‐40 3 3.5 3 4.1
High level (L2) 17‐18‐19‐20‐21‐22‐23‐24‐25‐26‐27‐
28‐29‐30‐31‐32 30 30.8 29.6 32
3.2.2. Temperature recorded (transport, receipt) and reception times The temperature curves obtained with the temperature logger demonstrated that the temperatures were between 0 and 6°C during transport and thus less than 8°C until the receipt of the samples in the various laboratories. Only laboratory G had a negative package shipment temperature (‐1.4°C). The temperature on receipt was not recorded. The laboratory did not report any anomalies (no frozen samples). Among the 17 laboratories to receive the samples, 16 laboratories received the samples on the day following dispatch. One laboratory (Q) received its shipment on the following day (D2). The analyses were not performed by two laboratories (H and Q). They were excluded from the interpretation of the results.
3.2.3. Conclusion Following the dispatch of the samples to the 17 laboratories, the results are suitable for processing for 15 laboratories (exclusion of laboratories H and Q following the sample receipt conditions). A third laboratory (F) was excluded from the interpretation of the results due to abnormal results with the reference method only.
3.3. Results of analyses
3.3.1. Total viable count A sample of cottage cheese was supplied to all the laboratories in order to determine the total viable count (TVC). The results are indicated in appendix F. The counts obtained varied between 3.104 CFU/g and 8.108 CFU/g.
3.3.2. Results obtained by collaborating laboratories The detailed Listeria detection results, for the 16 laboratories, are given in appendix F and are summarized below: Positive results after confirmation obtained with the reference method
Laboratory
Contamination level
L0 L1 L2
Positive results
Nb of samples
Positive results
Nb of samples
Positive results
Nb of samples
A 0 8 0 8 7 8
B 0 8 3 8 7 8
C 0 8 2 8 6 8
D 0 8 1 8 8 8
E 0 8 2 8 8 8
G 0 8 2 8 8 8
I 0 8 8 8 8 8
J 0 8 5 8 8 8
K 0 8 1 8 8 8
L 0 8 8 8 8 8
M 0 8 8 8 8 8
N 0 8 8 8 8 8
O 0 8 8 8 8 8
P 0 8 8 8 8 8
Total 0 (a)
112
64 (b)
112
108 (c)
112
(a) : false positive (b) : true positive obtained at level 1 (c) : true positive obtained at level 2
Positive results after confirmation obtained with the alternative method
Laboratory
Contamination level
L0 L1 L2
Positive results
Nb of samples
Positive results
Nb of samples
Positive results
Nb of samples
A 0 8 1 8 7 8
B 0 8 1 8 8 8
C 0 8 7 8 8 8
D 0 8 8 8 8 8
E 0 8 4 8 8 8
G 0 8 2 8 8 8
I 0 8 8 8 8 8
J 0 8 7 8 8 8
K 0 8 0 8 7 8
L 0 8 8 8 8 8
M 0 8 8 8 8 8
N 0 8 8 8 8 8
O 0 8 2 8 8 8
P 0 8 8 8 8 8
Total 0 (a)
112
72 (b)
112
110 (c)
112
(a) : false positive (b) : true positive obtained at level 1 (c) : true positive obtained at level 2
3.3.3. Comments (discrepancies with respect to expected results, exclusions, etc.) The uncontaminated samples (level L0) were all found to be negative with both methods. For the lowest level of contamination (level L1), among the 112 samples tested, 72 were found positive with the alternative method and 64 with the reference method. Among the 112 samples tested with the highest level of contamination (level L2), 110 were found positive with the alternative method and 108 with the reference method. Since the enrichment broth is different between the two methods and the TVC is significant (up to108 CFU/g), the most likely hypothesis to explain these results is that the growth of the strain was inhibited by the background flora, and did not reach the level of detection of each of the methods.
3.3.4. Conclusion Finally, it is thus possible to interpret the results from 14 laboratories (receipt on D1, temperature between 0 and 8°C and exclusion of abnormal results). The results of the reference method and the alternative method are consistent for the 14 laboratories selected, with the exception of 12 false‐negative samples and 22 additional positive samples for the alternative method.
3.4. Calculation
3.4.1. Specificity (%SP) and sensitivity (%SE) for both methods For level L0, it is required to calculate the specificity percentage (%SP) for each of the methods: SP = {1‐(FP/N‐)} x 100 where FP, number of false positives N‐, total number of L0 tests For levels L1 and L2, it is required to calculate the sensitivity percentage (%SE) for each of the methods, with respect to the number of expected positive results: SE = (TP/N+) x 100 where TP, number of true positives N+, total number of L1 or L2 tests
Level Reference method Alternative method
SP/SE LCL or CI* % SP/SE LCL or CI* %
L0 SP% = 100,0 100 SP% = 100,0 98
L1 SE% = 57,1 [47,7 ; 66,5] SE% = 64,3 [55,2 ; 73,4]
L2 SE% = 96,4 93 SE% = 98,2 96
L1+L2 SE% = 76,8 [71,2 ; 82,4] SE% = 81,3 [76,1 ; 86,5]
* LCL: low critical value, CI: confidence interval, both defined by the EN ISO 16140 standard
3.4.2. Relative accuracy (AC) The relative accuracy is calculated using the following formula: AC = {(PA + NA) / N} x 100 where PA, number of positive agreements NA, number of negative agreements The results of the pairs of results from the alternative method and the reference method are given below.
Positive reference method
(R+) Negative reference method
(R‐)
Positive alternative method (A+)
Positive agreement (A+/R+) PA = 160
Positive deviation (R‐/A+) PD = 22
Negative alternative method (A‐)
Negative deviation (A‐/R+) ND = 12(1)
Negative agreement (A‐/R‐) NA =142
(1)not including any non‐confirmed positive result with VIDAS LPT The relative accuracy values for the alternative method with respect to the reference method were calculated for each of the levels and are given in the table below.
Level AC% LCL or CI* %
L0 100,00 100,0
L1 75,00 [66,8 ; 83,2]
L2 94,64 93
L1+L2 84,82 [80,0 ; 89,6]
Total 89,88 [86,6 ; 93,2]
* LCL : low critical value, CI: confidence interval, both defined by the EN ISO 16140 standard
3.4.3. Study of discordant results According to annex F of the EN ISO 16140 standard, the number of discordant results from which a statistical test needs to be performed to compare the two methods is 6. Thirty four discrepancies being observed, a statistical test needs to be performed. If the number of discordant results is greater than 22, it is necessary to use the McNemar test with χ² distribution for one degree of freedom. It consists in determining d = PD – ND and comparing d to a minimum value of d defined for each number of discordant results.
Number of discordant results d minus d Conclusion
34 12 |12 – 22|= 10 Equivalency
The VIDAS LPT method can be considered to be equivalent to the ISO 11290‐1 reference method (including amendment A1) for the detection of Listeria in human food products and environmental samples.
3.5. Interpretation
3.5.1. Comparison of relative accuracy (AC), specificity (SP) and sensitivity (SE)
values The values obtained in both parts of the validation study are given below:
Study Value Interlaboratory study Comparative study (general protocol)
Relative accuracy(AC) 89,9 % 91,8 %
Sensitivity (SE) 81,3 % 89,7 %
Specificity (SP) 100,0 % 93,5 %
AFNOR Certification requests that the sensitivity of both methods should be recalculated accounting for all confirmed positive results (this includes additional positives from the alternative method):
Alternative method Reference method
(PA + PD) / (PA + PD + ND) = 93,8 % (PA + ND) / (PA + PD + ND) = 88,7 %
3.5.2. Accordance Accordance is the percentage of likelihood of obtaining the same result for two identical test samples analyzed in the same laboratory under repeatability conditions, i.e. a single operator using the same apparatus and the same reagents within the shortest possible time interval. To calculate the accordance, it is necessary to calculate the probability of two identical samples giving the same result, for each of the participating laboratories, and subsequently determine the mean of the probabilities of all the laboratories. The degrees of accordance for each of the methods, at each of the levels are given below (appendix G).
Level Reference method Alternative method
L0 DA % = 100.0 DA % = 100.0
L1 DA % = 82.1 DA % = 84.8
L2 DA % = 94.2 DA % = 96.9
3.5.3. Concordance The concordance is the percentage of likelihood of obtaining the same result for two identical samples analyzed in two different laboratories. It thus consists of calculating the percentage of all the pairs giving the same results on all the possible pairs of results. The concordance percentages for each of the methods, at each of the levels are given below:
Level Reference method Alternative method
L0 Concordance % = 100,0 Concordance % = 100,00
L1 Concordance % = 48,6 Concordance % = 50,9
L2 Concordance % = 93.0 Concordance % = 96,5
3.5.4. Odds Ratio The concordance odds ratio is calculated using the following formula: COR = accordance x (100 – concordance)
concordance x (100 – accordance) The odds ratios for each of the methods, at each of the levels are given below and appendix H:
Level Reference method Alternative method
L0 COR = 1,00 COR = 1,00
L1 COR = 4,85 COR = 5,38
L2 COR = 1,22 COR = 1,13
An odds ratio value of 1.00 means that the accordance and the concordance are equal. The higher is the Odds Ratio, the more predominant is the interlaboratory variation.
4. Practicability The practicability is studied based on the 13 criteria defined by AFNOR Certification by comparing the reference method to the alternative method. The defined criteria are summarized below:
1.Method component ‐ packaging mode (see package insert) 2.Reagent volume (see package insert and bottle packaging)
The kits are packaged in 60‐test kits containing: ‐ the LPT strips, consisting of 10 wells covered with aluminum foil, ‐ the LPT SPRs, in aluminum pouches containing 30 units, with a desiccant, ‐ the bottle of LPT standard S1 (6 mL) ‐ the bottles of positive and negative LPT controls C1 and C2 (6 mL)
3.Component storage conditions and Shelf‐life of unopened products (see package insert)
The test storage temperature is 2 ‐ 8 °C. The shelf‐life of tests is mentioned on the kits.
4. Conditions for use after first use (see package insert)
Each reagent should be stored between +2°C and +8°C.
5.Specific equipment or premises required (see package insert)
Normal configuration and standard microbiology laboratory equipment (Stomacher type mixer, incubators, etc.) The equipment required includes: ‐ an incubator at 30°C + 1.0°C, ‐ an incubator at 37°C + 1.0°C (for the confirmation of positive VIDAS LPT tests)‐ a boiling water bath or a VIDAS Heat&Go system, ‐ a VIDAS system
6.Reagents ready for use or requiring reconstitution (see package insert)
All the reagents are ready for use.
7.Training time for operators with no previous experience of method
For an operator trained on conventional microbiology techniques, training on the technique requires less than 1 day.
8. Actual handling time – Flexibility of method with respect to number of samples under analysis
Steps Mean time for one sample* Mean time for 30 samples*
Standard Alternative Standard Alternative
Preparation, weighing, dilution Fraser ½ and grinding
7 7 90 90
Transfer from Fraser ½ to Fraser 1 / 30 /
Completion of VIDAS LPT test (heat treatment and passage in system)
/ 2 / 50
Isolation of Fraser ½ and Fraser onto selective media, including plate coding
4 / 50 /
Readings 1 / 20 /
Interpretation of VIDAS LPT results / 1 5
TOTAL 13 minutes 10 minutes 190 minutes
3h10 145 minutes
2h25
*in minutes For positive samples, it is necessary to add the time required for confirmations.
For the alternative method, it is necessary to add the time required for the isolation on selective agar, i.e. approximately 1 minute per sample. For the alternative method, the confirmations require less time since the presence of characteristic colonies onto selective agars is enough to confirm the result. Suspect colonies can also be confirmed by performing rapid tests (API strip) without purification if the colony is sufficiently isolated. The benefit of the method particularly lies in the possibility of sorting the negative samples from the suspect samples and thus simplifying the confirmations, and in the technician time saved when analyzing series of samples. 9. Time required to obtain results
Stage Time obtained (in
days) VIDAS LPT
Time obtained (in days) ISO 11290‐1
reference method
Completion of pre‐enrichment D0 D0
Inoculations of enrichment broths ‐ D1
Isolation of selective broths on selective agar / D1 & D3
Plate reading / D2 to D5
Obtaining negative results (if negative VIDAS LPT test
D1 D5
Obtaining negative results (if positive VIDAS LPT test and negative confirmation)
D3 D5
Confirmation tests D1 D2 à D5
Obtaining positive results (after confirmation)
D2 to D6 D4 to D11
Obtaining positive results - Confirmation with reference method tests, including
purification - Confirmation with isolation on specific agar
D3 to D6
D2
D4 to D11
/
10.Type of operator qualification Identical level to that required for reference method
11.Common steps with reference method
Confirmations
12.Analysis result traceability
A results sheet is printed mentioning the reagent references, the date and time, the test result and the sample identification.
13.Laboratory maintenance
The VIDAS user manual explains some problems. Telephone technical support from bioMérieux. Preventive maintenance contracts available.
5. General conclusion The comparative study of the methods was performed according to the EN ISO 16140:2003 reference. The performances of the VIDAS LPT method were compared to those of the EN ISO 11290‐1 reference method (including the amendment A1) by analyzing 345 samples divided into five product categories. The relative accuracy obtained for the VIDAS LPT method is 91.9%, the relative sensitivity is 90.4% and the relative specificity is 93.1%, based on the calculations stipulated by the EN ISO 16140 standard. Based on the calculations recommended by AFNOR, and based on the number of results selected, the sensitivity of the VIDAS LPT method is 91.2%. That of the reference method is 92.4%. Finally, both methods are considered to be statistically equivalent. The storage of the LPT enrichment broths after incubation, for 72 hours at 2‐8°C, did not modify the performances of the method. The level of detection obtained for the alternative method is between 0.3 and 1.1 cells per 25 g or 25 mL. It is close to that of the reference method (0.3 and 1.5 cells per 25 g or 25 ml). The specificity of the method is satisfactory, all Listeria strains were detected and no cross‐reaction was observed with non‐target strains. The results of the interlaboratory study obtained for all 14 laboratories selected demonstrate that the alternative method has globally higher relative accuracy, specificity and sensitivity values than that of the reference method. The sensitivity of the alternative method recalculated accounting for all the confirmed positive results (including the additional positive results from the alternative method) is also higher than that obtained in the comparative study (93.8% / 90.4%). The two methods did not appear to be statistically different (McNemar test). The variability of the alternative method (accordance, concordance, odds ratio) is comparable to that of the reference method. On the basis of all the results obtained according to the EN ISO 16140 (2003) standard, it was possible to grant the NF VALIDATION certification to the VIDAS UP Listeria (VIDAS LPT) method for the detection of Listeria spp. in food products for humans and environment samples (excluding primary production samples), with the certificate number BIO 12/33 – 05/12.
Massy, April 14th 2016 François Le Nestour
Unit Innovation Biology Manager
APPENDICES
APPENDIX A
PROTOCOL OF THE METHODS
NORME ISO 11290-1 and amendment A1
YES
YES
YES
NO
NO
Incubation for 24 h at 37°C ± 1°C
Incubate for 24 h at 37°C ± 1°C
Prepare test sample (x g ou x mL)
Dilute to 1:10 in Fraser ½ broth
Isolate onto Listeria agar OAA and Palcam Transfer 0,1 mL of Fraser ½
enrichment in 10 mL Fraser 1
Plating on selective Listeria agar OAA and Palcam
Presence of typical colonies
Re-incubation 24 h à 37°C ±1°C
Presence of typical colonies
Confirmation L. monocytogenes
Response : Presence of Listeria monocytogenes in x g or x mL
Incubation for 24 h at 30°C ± 1°C
Incubation for 48 h at 37°C ± 1°C
NO Response : Absence of Listeria monocytogenes in x g or x mL
VIDAS® UP Listeria (VIDAS LPT) METHOD General protocol
Presence of typical colonies
Incubation for 24 ± 3 h at 37°C ±1°C And additional 24h in absence of typical colonies
NO YES
YES NO
NO
YES
Enrichment Test portion (x g or x mL)
in 9x mL LPT broth preheated at room temperature (18-25°C)
Incubation for 26 h to 30 h at 30°C ±1°C
Pipet 0.5 mL in a VIDAS LPT strip
Response: Absence of Listeria spp. in x g or x mL
Isolate onto selective Listeria agar Palcam and OAA
VIDAS® LPT positive
Confirmations
After homogenizing of enrichment, transfer 1-2 mL in a tube, seal and heat at
95-100°C for 5 min
Store LPT enrichment at 2-8°C for subsequent confirmation of
positive tests.
Response: Presence de Listeria spp. in x g or x mL
VIDAS® UP Listeria (VIDAS® LPT) METHOD Specific protocole for surface samples
Presence of typical colonies
VIDAS® LPT positive
Incubation for 24 ± 3 h at 37°C ±1°C And additional 24h in absence of typical colonies
NO YES
YES NO
NO
YES
Enrichment - Ecouvillon + 10 mL LPT broth - Sponge + 100 mL LPT broth
With preheated at room temperature LPT broth (18-25°C)
Incubation for 22 h to 30 h at 30°C ±1°C
Response : Absence of Listeria spp. in the sample
Isolate onto selective Listeria agar Palcam and OAA
Confirmations
After homogenizing of enrichment, transfer 1-2 mL in a tube, seal and heat at
95-100°C for 5 min
Store LPT enrichment at 2-8°C for subsequent confirmation of
positive tests.
Response : Presence of Listeria spp. in the sample
Pipet 0.5 mL in a VIDAS LPT strip
APPENDIX B
ARTIFICIAL CONTAMINATIONS
Nom OrigineA1 Brie de Meaux PL1 L7 Listeria monocytogenes 1/2a Munster croûte 45 min. étuve 55°C puis 30 min. à -80°C 0,52 0,6 -A2 Tomme de Savoie PL1 L7 Listeria monocytogenes 1/2a Munster croûte 45 min. étuve 55°C puis 30 min. à -80°C 0,52 0,8 -A3 Morbier lait cru PL1 L7 Listeria monocytogenes 1/2a Munster croûte 45 min. étuve 55°C puis 30 min. à -80°C 0,52 0,4 -A4 Couloummier au lait cru PL1 L7 Listeria monocytogenes 1/2a Munster croûte 45 min. étuve 55°C puis 30 min. à -80°C 0,52 1 -A5 Coquilles au saumon PP3 L12 Listeria monocytogenes 1/2a Saumon fumé 45 min. étuve 55°C puis 30 min. à -80°C 1,46 13,8 PDA6 Fruits de mer PP1 L12 Listeria monocytogenes 1/2a Saumon fumé 45 min. étuve 55°C puis 30 min. à -80°C 1,46 27,6A7 Cocktail fruits de mer surgelés PP1 L12 Listeria monocytogenes 1/2a Saumon fumé 45 min. étuve 55°C puis 30 min. à -80°C 1,46 34,5 NDA9 Pizza au saumon fumé PP3 L12 Listeria monocytogenes 1/2a Saumon fumé 45 min. étuve 55°C puis 30 min. à -80°C 1,46 20,7
C12 St Maure au lait cru PL2 L11 Listeria monocytogenes 1/2a Munster croûte 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,99 21,2 PDC13 Selles sur Cher au lait cru PL2 L11 Listeria monocytogenes 1/2a Munster croûte 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,99 10,6 NDC14 Brie de Meaux PL1 L11 Listeria monocytogenes 1/2a Munster croûte 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,99 15,9 +C15 Coquilles St Jacques béchamel PP3 L20 Listeria monocytogenes 1/2 Brisures de saumon fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 2,04 19,8 -C16 Saumon fumé Ecosse PP2 L20 Listeria monocytogenes 1/2 Brisures de saumon fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 2,04 26,4 +C17 Filet poisson sauce hollandaise PP3 L20 Listeria monocytogenes 1/2 Brisures de saumon fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 2,04 13,2 +C18 Bouffi fumé PP2 L20 Listeria monocytogenes 1/2 Brisures de saumon fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 2,04 33 -C20 Lait cru PL3 L11 Listeria monocytogenes 1/2a Munster croûte 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,99 26,5 -G3 Coquilles au saumon PP3 L155 Listeria welshimeri Filet de saumon 45 min. étuve 55°C puis 30 min. à -80°C 0,3 0,3 -G4 Coquilles au surimi PP3 L155 Listeria welshimeri Filet de saumon 45 min. étuve 55°C puis 30 min. à -80°C 0,3 0,24 -G5 Noix de St Jacques aux poireaux PP3 L155 Listeria welshimeri Filet de saumon 45 min. étuve 55°C puis 30 min. à -80°C 0,3 0,4 -G6 Coquilles au saumon PP3 L155 Listeria welshimeri Filet de saumon 45 min. étuve 55°C puis 30 min. à -80°C 0,3 0,16 -H3 Saumon fumé Norvége PP2 L113 Listeria innocua Flétan fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,57 7,25 +H4 Saumon fumé Norvége PP2 L113 Listeria innocua Flétan fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,57 5,8 +H14 Saumon fumé Norvégien PP2 L113 Listeria innocua Flétan fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,57 4,35 +H15 aumon fumé Norvége PP2 L113 Listeria innocua Flétan fumé 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,57 2,9 +I12 St Maure PL2 L64 Listeria innocua Epoisses 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,65 21,6 +I13 Fromage de chèvre pasteurisé PL2 L64 Listeria innocua Epoisses 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,65 10,8 +I14 Picadon chèvre pasteurisé PL2 L64 Listeria innocua Epoisses 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,65 16,2 +I15 Cabri aux épices PL2 L64 Listeria innocua Epoisses 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,65 27 +N2 Salade romaine PV2 L58 Listeria monocytogenes 4b salade 45 min. étuve 55°C puis 30 min. à -80°C 0,72 16 +N3 Salade mélangée PV2 L58 Listeria monocytogenes 4b Salade 45 min. étuve 55°C puis 30 min. à -80°C 0,72 32 +N5 Eau glacée EN1 L28 Listeria monocytogenes 1/2 Eponge de surface 45 min. étuve 55°C puis 30 min. à -80°C 0,64 14,2 +N6 Eau process EN1 L28 Listeria monocytogenes 1/2 Eponge de surface 45 min. étuve 55°C puis 30 min. à -80°C 0,64 21,3 +N7 Eau glacée EN1 L28 Listeria monocytogenes 1/2 Eponge de surface 45 min. étuve 55°C puis 30 min. à -80°C 0,64 28,4 +N9 Chou rouge rapé 4e gamme PV2 L58 Listeria monocytogenes 4b Salade 45 min. étuve 55°C puis 30 min. à -80°C 0,72 24 +R2 Courgettes cuisinées PV3 L66 Listeria innocua Epinards 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,32 22 +R3 Poêlée Printanière PV2 L66 Listeria innocua Epinards 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,32 33 +R4 Carottes râpées 4e gamme PV2 L66 Listeria innocua Epinards 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,32 11 +R5 Jardinière de légumes PV3 L174 Listeria welshimeri Epinards branches 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,68 8,8 +R6 Courgettes vapeur PV3 L174 Listeria welshimeri Epinards branches 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,68 17,6 +R7 Ratatouille PV2 L174 Listeria welshimeri Epinards branches 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,68 22 +R8 Poélée de poivrons préfrits PV1 L174 Listeria welshimeri Epinards branches 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,68 13,2 +R9 Salade de pâtes aux fruits de mer PP3 L155 Listeria welshimeri Filet de saumon 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,53 10,4 +
R10 Fricassée de calamars à l'espagnole PP3 L155 Listeria welshimeri Filet de saumon 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,53 26 +R11 Terrine de poisson PP3 L155 Listeria welshimeri Filet de saumon 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,53 15,6 -R12 Filets de maquereaux PP2 L155 Listeria welshimeri Filet de saumon 4 jours +4°C avec 15% NaCl puis 30 min. à -80°C 0,53 20,8 +R16 Eau glacée EN1 L164 Listeria ivanovii spp londoniensis 9101013 Biom. Sol 45 min. étuve 55°C puis 30 min. à -80°C 1,31 29 +R17 Eau neuve EN1 L217 Listeria monocytogenes 4b Environnement (déchets filtre) 45 min. étuve 55°C puis 30 min. à -80°C 1,53 21,5 +R18 Eau réseau EN1 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,2 20 +R19 Eau potable EN1 L164 Listeria ivanovii spp londoniensis 9101013 Biom. Sol 45 min. étuve 55°C puis 30 min. à -80°C 1,31 9,7 +R20 Eau neuve EN1 L217 Listeria monocytogenes 4b Environnement (déchets filtre) 45 min. étuve 55°C puis 30 min. à -80°C 1,53 13 +R21 Eau process du 05/07/11 EN1 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,2 15 +R22 Déchets découpe poulet EN3 L164 Listeria ivanovii spp londoniensis 9101013 Biom. Sol 45 min. étuve 55°C puis 30 min. à -80°C 1,31 29 -R23 Déchets découpe porc EN3 L217 Listeria monocytogenes 4b Environnement (déchets filtre) 45 min. étuve 55°C puis 30 min. à -80°C 1,53 21,5 +R24 Déchets découpe dinde EN3 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,2 12,5 +R25 Déchets découpe veau EN3 L164 Listeria ivanovii spp londoniensis 9101013 Biom. Sol 45 min. étuve 55°C puis 30 min. à -80°C 1,31 19,4 -R26 Déchets découpe bœuf EN3 L217 Listeria monocytogenes 4b Environnement (déchets filtre) 45 min. étuve 55°C puis 30 min. à -80°C 1,53 17,2 +R27 Déchets découpe agneau EN3 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,2 17,5 +W15 Miettes de surimi au crabe PP3 L144 Listeria innocua 6b Surface poubelle 45 min. étuve 55°C puis 30 min. à -80°C 0,93 8 +W16 Terrine de crevettes PP3 L144 Listeria innocua 6b Surface poubelle 45 min. étuve 55°C puis 30 min. à -80°C 0,93 4 +W17 Steaks hachés de colin PP3 L144 Listeria innocua 6b Surface poubelle 45 min. étuve 55°C puis 30 min. à -80°C 0,93 16 +W18 Crevettes grises PP1 L144 Listeria innocua 6b Surface poubelle 45 min. étuve 55°C puis 30 min. à -80°C 0,93 6 NDW19 Dos de cabillaud PP1 L144 Listeria innocua 6b Surface poubelle 45 min. étuve 55°C puis 30 min. à -80°C 0,93 20 +W20 Poissons panés au fromage PP3 L144 Listeria innocua 6b Surface poubelle 45 min. étuve 55°C puis 30 min. à -80°C 0,93 12 +W21 Lentilles vapeur PV3 L112 Listeria innocua Pommes frites 45 min. étuve 55°C puis 30 min. à -80°C 0,35 21 +W22 Carottes rapées vinaigrette PV3 L112 Listeria innocua Pommes frites 45 min. étuve 55°C puis 30 min. à -80°C 0,35 28 +W23 Poêlée à la bretonne PV2 L112 Listeria innocua Pommes frites 45 min. étuve 55°C puis 30 min. à -80°C 0,35 14 +W24 Carottes lamelles vapeur PV3 L112 Listeria innocua Pommes frites 45 min. étuve 55°C puis 30 min. à -80°C 0,35 7 +W31 Eau glacée EN1 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,08 27 +W32 Eau réseau EN1 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,08 19,5 +W33 Eau glacée EN1 L175 Listeria innocua Eau environnement 45 min. étuve 55°C puis 30 min. à -80°C 1,08 11,7 +
RésultatCode Produit Catégorie N° SoucheType de stress
Evaluation du stress
UFC/25g
Contamination artificielle
APPENDIX C
RELATIVE ACCURACY, RELATIVE SPECIFICITY, RELATIVE SENSITIVITY
-
DETAILED RESULTS TABLES
General protocol Specific protocol for surface samples
Legend
Bacterial burden Ø : no culture L = Low M = Moderate H = High CA : Artificial contamination (O: Yes - N: No) Breakdown of flora suspect colonies = colonies of Listeria monocytogenes A = pure culture of suspect colonies B = mixture with a majority of suspect colonies C = mixture with a minority of suspect colonies D = mixture with rare suspect colonies E = absence of suspect colonies (x) : x characteristic Listeria colonies if x < 5 * : mixture of Listeria Media used O&A Palcam Results RFV : Relative Fluorescence Value VT : Test Value + : positif result - : negative result Black type : comparable result (=) to reference method Blue type : additional positif result (PS) with respect to reference method Red type : false negative result (FN) with respect to reference method Pnk type : false positive result (FP) with respect to reference method Sample categories (Cat.) : PC : Meat products PL : Dairy products PV : Plants products PP : Fish products EN : Environment samples SS : Surface samples
Meat Products
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
B6
Dee
p-fr
ozen
min
ced
beef
PC1
NØ
ØØ
Ø/
-48
871,
59+
+MB
+MA
List
eria
wel
shim
eri
+PS
C4
Min
ced
mea
t of
hors
ePC
1N
+LA
+LA
+LA
+MA
List
eria
mon
ocyt
ogen
es
+11
351
3,70
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
E10
Min
ced
mea
t of
ox (
beef
)PC
1N
+LA
+LA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+69
672,
27+
+HB
+HB
List
eria
mon
ocyt
ogen
es
+=
E11
Ang
el-h
air
past
aPC
1N
+LA
+LA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+74
072,
41+
+HA
+MA
List
eria
mon
ocyt
ogen
es
+=
I4C
hick
en c
utle
tsPC
1N
+LA
+LB
+LB
+MB
List
eria
inno
cua
+52
031,
74+
+LA
+LA
List
eria
inno
cua
+=
J3D
eep-
free
ze o
x to
coo
kPC
1N
+LA
+MA
+MA
+HA
List
eria
inno
cua
+4
0,00
-/
//
-FN
J7C
hick
en te
nder
loin
sPC
1N
+LB
+LA
+MA
+MA
List
eria
wel
shim
eri
+5
0,00
-/
//
-FN
J8B
io s
ausa
ges
PC1
N+L
B+L
B+M
B+M
BLi
ster
ia w
elsh
imer
i+
4599
1,54
++M
A+M
BLi
ster
ia w
elsh
imer
i+
=
M6
Chi
cken
file
tsPC
1N
+MB
*+L
B*
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+77
152,
44+
+HB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
N12
Ang
el-h
air
past
aPC
1N
+LB
*+L
B*
+MB
*+H
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
8149
2,58
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
W10
Chi
cken
tend
erlo
ins
PC1
NØ
ØØ
Ø/
-32
00,
12+
+LB
+LB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
PS
W11
Chi
cken
cut
lets
PC1
NØ
ØØ
Ø/
-85
633,
23+
+MA
+LB
List
eria
mon
ocyt
ogen
es
+PS
W12
Min
ced
beef
way
but
cher
PC1
N+L
A+L
A+M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
1193
34,
50+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
W27
Min
ced
mea
t of
hors
ePC
1N
+LB
+LA
+LB
+LA
List
eria
mon
ocyt
ogen
es
+70
492,
66+
+HA
+MB
List
eria
mon
ocyt
ogen
es
+=
W30
Cha
rola
is n
eck
PC1
N+M
A+L
A+M
A+M
ALi
ster
ia w
elsh
imer
i+
8673
3,27
++M
B+M
ALi
ster
ia w
elsh
imer
i+
=
A10
Cau
l of
pork
PC2
N+L
B*
+MC
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
9429
3,08
++M
C*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
B3
Mer
guez
PC2
N+L
A+L
A+M
A+M
ALi
ster
ia in
nocu
a+
688
0,22
++L
B+L
ALi
ster
ia in
nocu
a+
=
G15
Pork
sau
sage
sPC
2N
+LB
+LB
+MB
+MB
List
eria
inno
cua
+78
322,
62+
+HB
+MB
List
eria
inno
cua
+=
H5
Mer
guez
PC2
N+L
B*
+LB
*+M
B*
+HB
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+90
483,
03+
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
J4C
hipo
lata
sPC
2N
+LB
*+M
B*
+MB
*+M
C*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+81
392,
73+
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
J5C
hipo
lata
sPC
2N
+LA
+LA
+MA
+MA
List
eria
inno
cua
+5
0,00
-/
//
-FN
J6O
x ba
llsPC
2N
+MB
*+M
B*
+MB
*+H
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8112
2,72
++H
B+H
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
M3
Chi
pola
tas
PC2
NØ
ØØ
Ø/
-69
652,
21+
+HA
+HB
List
eria
mon
ocyt
ogen
es
+PS
P4C
hipo
lata
sPC
2N
+MB
*+M
B+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
1101
83,
77+
+LB
*+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
B5
Pizz
a ha
m a
nd m
ushr
oom
sPC
3N
+LA
+LB
+MA
+MB
List
eria
wel
shim
eri
+68
0,02
-/
//
-FN
C1
Cou
scou
s m
eat
PC3
N+L
B+L
A+M
A+M
ALi
ster
ia w
elsh
imer
i+
7985
2,60
++M
B+M
BLi
ster
ia w
elsh
imer
i+
=
C3
Roa
st p
ork
butc
her
PC3
N+L
A+L
A+M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
8613
2,81
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
D1
Ham
PC3
N+L
A+L
A+M
A+H
ALi
ster
ia m
onoc
ytog
enes
+
226
0,07
++L
A(2
)+L
C(2
)Li
ster
ia m
onoc
ytog
enes
+
=
D2
Ham
PC3
N+L
A+L
A+M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
50,
00-
//
/-
FN
F2C
ured
ham
piz
zaPC
3N
+LA
+MB
+MA
+MB
List
eria
wel
shim
eri
+88
342,
88+
+LB
+LB
List
eria
wel
shim
eri
+=
H7
Sm
oked
duc
k la
rdon
sPC
3N
+LB
(4)
+LB
(5)
+MB
+HB
List
eria
mon
ocyt
ogen
es
+13
970,
46+
+LB
+LB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
J1Pi
zza
PC3
N+L
B*
+LB
*+M
B*
+HC
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+87
00,
29+
+LB
*+M
C*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
P3A
ndou
illette
PC3
N+M
B+M
B+M
A+H
BLi
ster
ia m
onoc
ytog
enes
+
7602
2,60
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
mp
aris
on
VID
AS
LP
T t
es
tC
od
eP
rod
uct
sC
at.
CA
ISO
112
90-1
re
fere
nce
me
tho
d #
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
mp
aris
on
VID
AS
LP
T t
es
tC
od
eP
rod
uct
sC
at.
CA
ISO
112
90-1
re
fere
nce
me
tho
d #
B1
Dry
ham
PC1
NØ
ØØ
Ø/
-5
0,00
-/
//
-=
B4
Tend
erlo
in o
f du
ck f
oie
gras
PC1
NØ
-LE
-ME
-ME
/-
40,
00-
//
/-
=
D6
Sm
oked
lard
ons
PC1
NØ
ØØ
Ø/
-5
0,00
-/
//
-=
J2O
x Ta
rtar
PC1
NØ
ØØ
Ø/
-6
0,00
-/
//
-=
J9S
mok
ed b
acon
PC1
NØ
-LE
ØØ
/-
40,
00-
//
/-
=
M4
Dee
p-fr
ozen
ang
el-h
air
past
aPC
1N
-LE
ØØ
Ø/
-4
0,00
-/
//
-=
M5
Sm
oked
duc
k la
rdon
sPC
1N
-ME
Ø-M
E-M
E/
-5
0,00
-/
//
-=
W29
Ox
rib to
gril
lPC
1N
+LB
Ø-L
E-L
E/
--3
0,00
-/
//
-=
D3
Sau
sage
sPC
2N
-LE
-LE
-LE
-ME
/-
40,
00-
//
/-
=
D4
Mer
guez
PC2
N-M
E-M
E-M
E-M
E/
-5
0,00
-/
//
-=
D9
Toul
ouse
sau
sage
sPC
2N
-LE
-LE
-ME
-ME
/-
40,
00-
//
/-
=
D12
Mar
inad
ed c
hick
enPC
2N
ØØ
ØØ
/-
90,
00-
//
/-
=
E12
Sm
oked
sau
sage
sPC
2N
-LE
-LE
-ME
-ME
/-
50,
00-
//
/-
=
I5M
arin
aded
chi
cken
way
Tha
iPC
2N
ØØ
ØØ
/-
60,
00-
//
/-
=
P1Po
rk s
ausa
ges
PC2
N-M
E-L
E-L
E-L
E/
--3
0,00
-/
//
-=
P2B
lack
sau
sage
PC2
NØ
Ø-L
E-L
E/
--3
0,00
-/
//
-=
U16
Dic
es o
f m
arin
aded
chi
cken
PC2
NØ
Ø-L
E-L
E/
--3
0,00
-/
//
-=
C2
Terr
ine
with
end
ives
PC3
N-L
EØ
ØØ
/-
40,
00-
//
/-
=
D5
Pâté
with
oliv
esPC
3N
ØØ
ØØ
/-
40,
00-
//
/-
=
D7
Live
r pa
téPC
3N
ØØ
ØØ
/-
110,
00-
//
/-
=
D8
Coo
ked
roas
t por
kPC
3N
ØØ
Ø-L
E/
-4
0,00
-/
//
-=
E9H
am-m
ushr
oom
(fo
r pi
zza)
PC3
NØ
ØØ
Ø/
-79
0,02
-/
//
-=
F4H
alf
cock
erel
coo
ked
PC3
NØ
ØØ
Ø/
-20
250,
66+
ØØ
/-
FP
F7Pi
zza
Ham
PC3
NØ
-LE
-ME
-ME
/-
40,
00-
//
/-
=
I11
Sal
ad o
f m
eat w
ith f
resh
veg
etab
les
PC3
NØ
ØØ
Ø/
-5
0,00
-/
//
-=
M7
Bas
quai
se c
hick
enPC
3N
Ø-L
EØ
Ø/
-4
0,00
-/
//
-=
U11
Dic
es o
f ha
mPC
3N
ØØ
ØØ
/-
-30,
00-
//
/-
=
U12
Min
ced
smok
ed h
amPC
3N
ØØ
ØØ
/-
-30,
00-
//
/-
=
U14
Mor
tade
llePC
3N
-ME
-ME
-ME
-ME
/-
-30,
00-
//
/-
=
W34
Min
ced
mea
t of
ox (
beef
)PC
1N
-LE
-LE
-ME
-ME
/-
40,
00-
//
/-
=
Dairy products
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
9423
3,07
++M
A+M
B*
List
eria
wel
shim
eri
+PS
1044
23,
41+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
7867
2,57
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
7913
2,58
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
9413
3,15
++M
A+M
ALi
ster
ia in
nocu
a+
=
50,
00-
-LE
-LE
/-
FNØ
Ø/
ØØ
/
50,
00-
-LE
-LE
/-
FNØ
Ø/
ØØ
/
7739
2,59
++M
B+M
BLi
ster
ia w
elsh
imer
i+
=
9221
2,92
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
8463
2,68
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
2829
1,06
++L
B*
+LB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
PS
1145
04,
32+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+PS
8058
3,04
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
8420
3,17
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8969
3,38
++M
B+M
ALi
ster
ia w
elsh
imer
i+
=
9112
2,97
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
1033
0,33
++L
B+L
BLi
ster
ia in
nocu
a+
=
7817
2,62
++H
B+M
BLi
ster
ia in
nocu
a+
=
9492
3,18
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
9058
3,04
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
50,
00-
-LE
-LE
/FN
Ø-L
E/
Ø-L
E/
9101
3,05
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
8423
2,67
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
1164
03,
99+
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
356
0,11
++L
A+L
BLi
ster
ia w
elsh
imer
i+
=
8201
2,67
++M
B+M
BLi
ster
ia w
elsh
imer
i+
=
8206
2,68
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
644
0,21
++L
A(3
)+L
CLi
ster
ia m
onoc
ytog
enes
+
=
50,
00-
Ø-L
E/
-FN
-LE
-LE
/-L
E-L
E/
8702
2,84
++L
B(2
)+L
CLi
ster
ia w
elsh
imer
i+
=
1150
93,
86+
+LB
*+L
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
1721
0,57
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
8449
2,89
++H
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
Co
nfi
rmat
ion
aft
er
LP
T b
roth
Te
st
VID
AS
LP
TC
on
firm
atio
n a
fte
r L
X b
roth
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
72h
+4°
C
Co
mp
aris
on
B6
Dee
p-fr
ozen
min
ced
beef
PC1
N
C4
Min
ced
mea
t of
hors
ePC
1N
E10
Min
ced
mea
t of
ox (
beef
)PC
1N
E11
Ang
el-h
air
past
aPC
1N
I4C
hick
en c
utle
tsPC
1N
J3D
eep-
free
ze o
x to
coo
kPC
1N
J7C
hick
en te
nder
loin
sPC
1N
J8B
io s
ausa
ges
PC1
N
M6
Chi
cken
file
tsPC
1N
N12
Ang
el-h
air
past
aPC
1N
W10
Chi
cken
tend
erlo
ins
PC1
N
W11
Chi
cken
cut
lets
PC1
N
W12
Min
ced
beef
way
but
cher
PC1
N
W27
Min
ced
mea
t of
hors
ePC
1N
W30
Cha
rola
is n
eck
PC1
N
A10
Cau
l of
pork
PC2
N
B3
Mer
guez
PC2
N
G15
Pork
sau
sage
sPC
2N
H5
Mer
guez
PC2
N
J4C
hipo
lata
sPC
2N
J5C
hipo
lata
sPC
2N
J6O
x ba
llsPC
2N
M3
Chi
pola
tas
PC2
N
P4C
hipo
lata
sPC
2N
B5
Pizz
a ha
m a
nd m
ushr
oom
sPC
3N
C1
Cou
scou
s m
eat
PC3
N
C3
Roa
st p
ork
butc
her
PC3
N
D1
Ham
PC3
N
D2
Ham
PC3
N
F2C
ured
ham
piz
zaPC
3N
H7
Sm
oked
duc
k la
rdon
sPC
3N
J1Pi
zza
PC3
N
P3A
ndou
illette
PC3
N
Co
de
Pro
du
cts
Cat
.C
A
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
A11
Farm
er N
eufc
hâte
l with
raw
milk
PL1
N+L
B+M
C+M
A+M
CLi
ster
ia m
onoc
ytog
enes
+
8129
2,65
++H
A+H
ALi
ster
ia m
onoc
ytog
enes
+
=
B15
Tom
me
with
raw
milk
PL1
N-L
E-L
E-L
E-L
E/
-11
357
3,71
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
B17
Mar
oille
s w
ith r
aw m
ilkPL
1N
+MB
+MB
+MB
*+H
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+10
369
3,38
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
C8
Farm
er M
aroi
lles
with
raw
milk
PL1
N+L
A+M
A+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8771
2,86
++L
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
C9
Tom
me
with
raw
milk
PL1
N+M
A+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
3081
1,00
++L
C+M
BLi
ster
ia m
onoc
ytog
enes
+
=
C10
Petit
vin
ageo
is w
ith r
aw m
ilkPL
1N
+MA
+MA
+MB
+HB
List
eria
mon
ocyt
ogen
es
+12
196
3,98
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
E5R
eblo
chon
far
mer
with
raw
milk
PL1
N+M
B+M
B+M
B+M
BLi
ster
ia iv
anov
ii+
8473
2,76
++M
B+M
BLi
ster
ia iv
anov
ii+
=
F5R
eblo
chon
far
mer
with
raw
milk
PL1
N+L
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
1188
43,
88+
+MA
+MB
List
eria
mon
ocyt
ogen
es
+=
F9Pr
ovol
one
PL1
N+M
A+M
B+M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
1091
93,
56+
+LB
+LB
List
eria
mon
ocyt
ogen
es
+=
H11
"Le
ch'ti
" ch
eese
with
cow
raw
milk
PL1
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8185
2,74
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
H12
Tom
me
d'ar
tois
with
raw
milk
PL1
NØ
ØØ
Ø/
-93
663,
14+
+MB
+MB
List
eria
inno
cua
+PS
I6R
eblo
chon
de
Sav
oie
with
raw
milk
PL1
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
1198
04,
02+
+LB
+MB
List
eria
mon
ocyt
ogen
es
+=
I7Pa
steu
rized
"62
" ch
eese
PL1
N+M
B+M
B+M
B+H
BLi
ster
ia m
onoc
ytog
enes
+
8676
2,91
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
C12
St M
aure
with
raw
milk
PL2
O-L
E-L
EØ
Ø/
-99
873,
26+
+LB
+MB
List
eria
mon
ocyt
ogen
es
+PS
C13
Sel
les
sur
Che
r w
ith r
aw m
ilkPL
2O
+LA
(1)
+LB
(2)
+MA
+HB
List
eria
mon
ocyt
ogen
es
+42
0,01
-/
//
-FN
I12
St M
aure
PL
2O
+MA
+MB
+MA
+HB
List
eria
inno
cua
+78
842,
64+
+MB
+MB
List
eria
inno
cua
+=
I13
Past
euriz
ed g
oat m
ilkPL
2O
+MA
+MB
+MA
+HB
List
eria
inno
cua
+79
642,
67+
+MC
+MB
List
eria
inno
cua
+=
I14
Pica
don
with
pas
teur
ized
goa
t milk
PL2
O+L
A+M
B+M
A+H
BLi
ster
ia in
nocu
a+
1174
83,
94+
+MA
+MB
List
eria
inno
cua
+=
I15
Cab
ri w
ith s
pice
sPL
2O
+MB
+MB
+MA
+HB
List
eria
inno
cua
+79
372,
66+
+MA
+MB
List
eria
inno
cua
+=
B7
Opé
ra c
offe
ePL
3N
+ME
-LE
+MA
+MB
List
eria
mon
ocyt
ogen
es
+5
0,00
-/
//
-FN
D11
Str
awbe
rrie
s M
elba
PL3
N+M
A+M
B+M
A+H
BLi
ster
ia m
onoc
ytog
enes
+
7138
2,33
++M
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
D14
Pizz
a ch
eese
PL3
N+M
A+M
A+M
A+H
BLi
ster
ia m
onoc
ytog
enes
+
8121
2,65
++M
B+M
D*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
E1Pr
ofite
role
s w
ith c
hoco
late
and
cre
amPL
3N
+MA
+MA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+80
342,
62+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
E2V
ersa
illais
PL3
N+M
C+M
D+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8424
2,75
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
E3S
traw
berr
ies
Mel
baPL
3N
+MB
+MB
+MA
+MB
List
eria
mon
ocyt
ogen
es
+83
252,
71+
+MB
+MA
List
eria
mon
ocyt
ogen
es
+=
E4Pi
zza
with
che
ese
PL3
N+L
A+L
B+M
B+M
BLi
ster
ia w
elsh
imer
i+
1219
83,
98+
+MB
+MB
List
eria
wel
shim
eri
+=
F1V
ersa
illais
PL3
N+M
B+L
B+M
B+M
BLi
ster
ia in
nocu
a+
1015
33,
31+
+MB
+MB
List
eria
inno
cua
+=
F3Pi
zza
with
che
ese
PL3
N+M
C+M
C+M
B+M
CLi
ster
ia w
elsh
imer
i+
1453
0,47
++L
B+L
BLi
ster
ia w
elsh
imer
i+
=
F6V
ersa
illais
PL
3N
+MA
+MB
+MB
+HC
List
eria
mon
ocyt
ogen
es
+85
542,
79+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
F8Pi
zza
with
che
ese
PL3
N+M
A+M
A+M
B+M
BLi
ster
ia w
elsh
imer
i+
8214
2,68
++M
D*
+MD
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
Fras
er
1/2
Fras
er
VID
AS
LP
T t
es
tC
on
firm
atio
ns
Ide
nti
fica
tio
nFi
nal
re
su
ltFi
nal
re
su
lt
Co
mp
aris
on
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Fras
er
1/2
Fras
er
VID
AS
LP
T t
es
tC
on
firm
atio
ns
Ide
nti
fica
tio
nFi
nal
re
su
ltFi
nal
re
su
lt
Co
mp
aris
on
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
A1
Brie
de
Mea
ux w
ith r
aw m
ilkPL
1O
-LE
ØØ
Ø/
-4
0,00
-/
//
-=
A2
Tom
me
de S
avoi
ePL
1O
-LE
Ø-L
EØ
/-
30,
00-
//
/-
=
A3
Mor
bier
with
raw
milk
PL1
OØ
ØØ
Ø/
-5
0,00
-/
//
-=
A4
Cou
lom
mie
rs w
ith r
aw m
ilkPL
1O
-LE
ØØ
-LE
/-
40,
00-
//
/-
=
B11
Car
ré d
u vi
nage
PL1
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
B12
Rac
lette
with
raw
milk
PL1
N-L
E-M
E-M
E-M
E/
-10
0,00
-/
//
-=
B13
Cam
brai
Tom
me
with
raw
milk
PL1
N-L
EØ
ØØ
/-
150,
00-
//
/-
=
B19
Sof
t blu
e ch
eese
PL1
NØ
ØØ
Ø/
-6
0,00
-Ø
Ø/
-=
F12
Cou
lom
mie
rs r
aw m
ilkPL
1N
-LE
-LE
-ME
-ME
/-
190,
00-
//
/-
=
H13
Le B
oulo
nnai
s ra
w m
ilkPL
1N
Ø-L
EØ
Ø/
-6
0,00
-/
//
-=
B14
Goa
t che
ese
with
raw
milk
PL2
N-L
E-L
EØ
Ø/
-4
0,00
-/
//
-=
N13
Val
enca
yPL
2N
ØØ
-LE
Ø/
-3
0,00
--L
E-L
E/
-=
Q7
Val
ença
y g
oat r
aw m
ilkPL
2N
-LE
Ø-M
EØ
/-
00,
00-
//
/-
=
Q8
Goa
t che
ese
with
raw
milk
PL2
N-L
E-L
EØ
Ø/
--2
0,00
-/
//
-=
Q9
Sel
les
sur
Che
r ra
w m
ilkPL
2N
-LE
Ø-M
E-L
E/
-4
0,00
-/
//
-=
Q10
Past
euriz
ed g
oat c
hees
ePL
2N
-LE
-LE
Ø-L
E/
--2
0,00
-/
//
-=
Q11
Goa
t che
ese
PL2
N-L
EØ
ØØ
/-
20,
00-
//
/-
=
Q12
Goa
t che
ese
with
raw
milk
PL2
N-M
EØ
ØØ
/-
00,
00-
//
/-
=
Q13
Sel
les
sur
Che
r ra
w m
ilkPL
2N
-LE
-LE
Ø-L
E/
-6
0,00
-/
//
-=
Q14
Goa
t che
ese
PL2
N-L
EØ
ØØ
/-
10,
00-
//
/-
=
B16
App
el p
iePL
3N
Ø-L
E-L
E-L
E/
-4
0,00
-/
//
-=
B20
Raw
milk
PL3
NØ
Ø-L
EØ
/-
60,
00-
//
/-
=
C20
Raw
milk
PL3
OØ
ØØ
Ø/
-3
0,00
-/
//
-=
G13
Pipé
rig
ate
goat
che
ese
and
roqu
ette
PL3
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
Q1
Forê
t noi
rePL
3N
-ME
-LE
-ME
-ME
/-
40,
00-
//
/-
=
Q2
Miro
ir w
oth
stra
wbe
rrie
sPL
3N
Ø-L
EØ
Ø/
--3
0,00
-/
//
-=
Q3
Str
awbe
rrie
s M
elba
PL3
NØ
Ø-L
EØ
/-
-20,
00-
//
/-
=
Q4
Cho
u ch
antil
lyPL
3N
-LE
Ø-M
E-L
E/
--2
0,00
-/
//
-=
Q5
Rel
igie
use
choc
olat
ePL
3N
-LE
Ø-M
E-L
E/
--3
0,00
-/
//
-=
Q6
Trop
ézie
nne
pie
PL3
N-M
E-M
E-M
E-M
E/
--4
0,00
-/
//
-=
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
6848
2,23
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
8532
2,78
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
8136
2,65
++M
B+M
C*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
7686
2,51
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
1180
33,
85+
+LB
+MB
List
eria
mon
ocyt
ogen
es
+=
9305
3,03
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8464
2,76
++H
B+H
BLi
ster
ia iv
anov
ii+
=
1246
74,
07+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
7778
2,54
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7877
2,64
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
9147
3,07
++M
B+M
BLi
ster
ia in
nocu
a+
PS
9354
3,13
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8267
2,77
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8469
2,76
++L
B+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
579
0,18
++L
A+L
BLi
ster
ia m
onoc
ytog
enes
+
=
8322
2,79
++M
B+M
BLi
ster
ia in
nocu
a+
=
7505
2,51
++M
C+M
BLi
ster
ia in
nocu
a+
=
1106
63,
71+
+MB
+MB
List
eria
inno
cua
+=
7814
2,62
++M
B+M
BLi
ster
ia in
nocu
a+
=
250,
00-
-LE
-LE
/-
FN-L
E-M
E/
-LE
-LE
/
8104
2,64
++M
B+H
ALi
ster
ia m
onoc
ytog
enes
+
=
7526
2,45
++M
B+M
D*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
8027
2,62
++M
A+H
BLi
ster
ia m
onoc
ytog
enes
+
=
8111
2,64
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8348
2,72
++M
B+M
ALi
ster
ia m
onoc
ytog
enes
+
=
8335
2,72
++M
A+M
BLi
ster
ia w
elsh
imer
i+
=
8393
2,74
++M
B+H
BLi
ster
ia in
nocu
a+
=
7978
2,60
++L
B+L
BLi
ster
ia w
elsh
imer
i+
=
9144
2,98
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
7632
2,49
++M
B*
+MD
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
=
Co
nfi
rmat
ion
aft
er
LX
bro
thC
on
firm
atio
n a
fte
r L
PT
bro
thT
es
t V
IDA
S L
PT
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
72h
+4°
C
Co
mp
aris
on
A11
Farm
er N
eufc
hâte
l with
raw
milk
PL1
B15
Tom
me
with
raw
milk
PL1
B17
Mar
oille
s w
ith r
aw m
ilkPL
1
C8
Farm
er M
aroi
lles
with
raw
milk
PL1
C9
Tom
me
with
raw
milk
PL1
C10
Petit
vin
ageo
is w
ith r
aw m
ilkPL
1
E5R
eblo
chon
far
mer
with
raw
milk
PL1
F5R
eblo
chon
far
mer
with
raw
milk
PL1
F9Pr
ovol
one
PL1
H11
"Le
ch'ti
" ch
eese
with
cow
raw
milk
PL1
H12
Tom
me
d'ar
tois
with
raw
milk
PL1
I6R
eblo
chon
de
Sav
oie
with
raw
milk
PL1
I7Pa
steu
rized
"62
" ch
eese
PL1
C12
St M
aure
with
raw
milk
PL2
C13
Sel
les
sur
Che
r w
ith r
aw m
ilkPL
2
I12
St M
aure
PL
2
I13
Past
euriz
ed g
oat m
ilkPL
2
I14
Pica
don
with
pas
teur
ized
goa
t milk
PL2
I15
Cab
ri w
ith s
pice
sPL
2
B7
Opé
ra c
offe
ePL
3
D11
Str
awbe
rrie
s M
elba
PL3
D14
Pizz
a ch
eese
PL3
E1Pr
ofite
role
s w
ith c
hoco
late
and
cre
amPL
3
E2V
ersa
illais
PL3
E3S
traw
berr
ies
Mel
baPL
3
E4Pi
zza
with
che
ese
PL3
F1V
ersa
illais
PL3
F3Pi
zza
with
che
ese
PL3
F6V
ersa
illais
PL
3
F8Pi
zza
with
che
ese
PL3
Co
de
Pro
du
cts
Cat
.
Seafood
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
A7
Dee
p-fr
eeze
sea
fru
it co
ckta
ilPP
1O
+LA
+LA
+MA
+MA
List
eria
inno
cua
+13
0,00
-Ø
Ø/
-FN
E13
Net
s of
pan
gasu
sPP
1N
+MA
+HA
+MB
*+H
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+77
772,
54+
+HB
+MB
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
E14
Net
s of
pan
gasu
sPP
1N
+MA
+MA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+79
802,
60+
+HB
+MB
List
eria
mon
ocyt
ogen
es
+=
G10
Net
s of
pan
gasu
sPP
1N
+MB
*+M
B*
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+89
843,
01+
+MB
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
J13
Whi
te f
ish
net
PP1
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
6959
2,33
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
P7C
od N
etPP
1N
+MB
*+M
B*
+MB
*+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8112
2,78
++M
B*
+HB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
P8N
ets
of p
anga
sus
PP1
N+M
B+M
B*
+MB
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8958
3,07
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
P10
Net
s of
pan
gasu
sPP
1N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+76
722,
63+
+HB
+MB
List
eria
mon
ocyt
ogen
es
+=
W5
Net
s of
pan
gasu
sPP
1N
+MA
+MA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+86
283,
25+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
W7
Sca
mpi
sPP
1N
+LB
*+M
B*
+LB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
see
liger
i+
9541
3,60
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia s
eelig
eri
+=
W18
Bro
wn
shrim
psPP
1O
+MB
+MA
+MB
+MB
List
eria
inno
cua
+13
0,00
-/
//
-FN
W19
Cod
PP1
O+L
B+M
B+M
B+M
BLi
ster
ia in
nocu
a+
8458
3,19
++M
B+M
ALi
ster
ia in
nocu
a+
=
W26
Dee
p-fr
eeze
sea
fru
it co
ckta
ilPP
1N
+LC
(3)
Ø+L
A+L
BLi
ster
ia m
onoc
ytog
enes
+
30,
00-
//
/-
FN
W28
Net
s of
pan
gasu
sPP
1N
+MB
+MB
+LB
+MB
List
eria
mon
ocyt
ogen
es
+73
982,
79+
+HA
+MB
List
eria
mon
ocyt
ogen
es
+=
C16
Sco
ttish
sm
oked
sal
mon
PP2
O+L
A+L
A+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8675
2,83
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
G9
Sco
ttish
sm
oked
sal
mon
PP2
N+M
A+M
A+M
A+H
ALi
ster
ia m
onoc
ytog
enes
+
8870
2,97
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
H3
Nor
weg
ian
smok
ed s
alm
onPP
2O
+MA
+MA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+79
692,
67+
+MB
+HA
List
eria
mon
ocyt
ogen
es
+=
H4
Nor
weg
ian
smok
ed s
alm
onPP
2O
+MD
+MD
+MB
+HB
List
eria
inno
cua
+78
422,
63+
+HB
+MB
List
eria
mon
ocyt
ogen
es
+=
H14
Nor
weg
ian
smok
ed s
alm
onPP
2O
+LA
+LA
+MA
+MA
List
eria
inno
cua
+56
511,
89+
+MA
+MA
List
eria
inno
cua
+=
H15
Nor
weg
ian
smok
ed s
alm
onPP
2O
+LA
+LA
+MA
+HA
List
eria
inno
cua
+11
906
3,99
++M
B+M
BLi
ster
ia in
nocu
a+
=
R12
Net
s of
sm
oked
mac
kere
lsPP
2O
+MA
+MA
+MA
+HA
List
eria
wel
shim
eri
+67
362,
31+
+MB
+MB
List
eria
wel
shim
eri
+=
A5
Sal
mon
she
llPP
3O
ØØ
ØØ
/-
1193
63,
89+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+PS
B9
Pael
la w
ith s
ea f
ruit
cock
tail
PP3
N+L
A+L
A+M
A+M
ALi
ster
ia w
elsh
imer
i+
50,
00-
//
/-
FN
C17
Fish
net
with
sau
cePP
3O
+LA
+LB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+41
511,
35+
+LA
+LA
List
eria
mon
ocyt
ogen
es
+=
H6
Bag
nat w
ith tu
naPP
3N
-LE
-LE
-ME
-ME
/-
615
0,20
++L
C+L
CLi
ster
ia w
elsh
imer
i+
PS
I1C
od n
et in
stic
kPP
3N
+MB
*+M
B*
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+77
992,
61+
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
M11
Sca
llops
béc
ham
elPP
3N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+89
152,
83+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
R9
Past
a sa
lad
with
sea
fru
it co
ckta
ilPP
3O
+LA
+MA
+MB
+MB
List
eria
wel
shim
eri
+82
142,
81+
+MB
+MB
List
eria
wel
shim
eri
+=
W15
Dic
es o
f su
rimi
PP3
O+M
A+M
B+M
A+M
BLi
ster
ia in
nocu
a+
7863
2,96
++H
A+M
ALi
ster
ia in
nocu
a+
=
W16
Terr
ine
with
shr
imps
PP3
O+M
A+M
A+M
A+M
ALi
ster
ia in
nocu
a+
8146
3,07
++M
A+M
BLi
ster
ia in
nocu
a+
=
W20
Fish
stic
ks w
ith c
hees
ePP
3O
+LA
+LA
+MA
+MA
List
eria
inno
cua
+83
953,
17+
+HA
+MB
List
eria
inno
cua
+=
Fras
er
1/2
Fras
er
VID
AS
LP
T t
es
tC
on
firm
atio
ns
Ide
nti
fica
tio
nFi
nal
re
su
ltFi
nal
re
su
lt
Co
mp
aris
on
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Fras
er
1/2
Fras
er
VID
AS
LP
T t
es
tC
on
firm
atio
ns
Ide
nti
fica
tio
nFi
nal
re
su
ltFi
nal
re
su
lt
Co
mp
aris
on
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
A6
Sea
fru
itsPP
1O
ØØ
ØØ
/-
30,
00-
//
/-
=
E15
Shr
imps
PP
1N
ØØ
ØØ
/-
40,
00-
//
/-
=
J14
Sal
mon
net
PP1
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
M14
Lang
oust
ines
PP1
NØ
Ø-L
E-L
E/
-5
0,00
-/
//
-=
P9Fi
sh s
kew
erPP
1N
ØØ
ØØ
/-
-20,
00-
//
/-
=
P11
Gam
bas
PP1
N-L
EØ
-LE
Ø/
--1
0,00
-/
//
-=
A8
Sm
oked
sal
mon
PP2
NØ
ØØ
Ø/
-5
0,00
-Ø
Ø/
-=
C18
Sm
oked
fis
hPP
2O
ØØ
ØØ
/-
60,
00-
//
/-
=
C19
Had
dock
PP2
NØ
-ME
-LE
-ME
/-
40,
00-
//
/-
=
G1
Sm
oked
trou
t fro
m P
yren
ees
PP2
NØ
Ø-M
EØ
/-
451
0,15
+Ø
Ø/
-FP
G2
Cra
cks
of A
tlant
ic s
mok
ed s
alm
on
PP2
NØ
ØØ
Ø/
-11
0,00
-/
//
-=
H9
Sm
oked
trou
tPP
2N
ØØ
-LE
Ø/
-19
0,00
-/
//
-=
H10
Sco
ttish
sm
oked
sal
mon
PP2
NØ
ØØ
Ø/
-8
0,00
-/
//
-=
M13
Had
dock
net
PP2
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
M15
Cra
cks
of s
alm
onPP
2N
ØØ
ØØ
/-
50,
00-
//
/-
=
P5N
et o
f sm
oked
had
dock
PP2
N-M
E-L
EØ
Ø/
--3
0,00
-/
//
-=
P6D
ices
of
smok
ed s
alm
onPP
2N
ØØ
ØØ
/-
-30,
00-
//
/-
=
W1
Dic
es o
f sm
oked
sal
mon
PP2
NØ
ØØ
Ø/
-1
0,00
-/
//
-=
W2
Net
s of
her
rings
PP2
NØ
ØØ
Ø/
--2
0,00
-/
//
-=
W3
Piec
es o
f sm
oked
sal
mon
PP2
NØ
ØØ
Ø/
--3
0,00
-/
//
-=
W4
Sco
ttish
sm
oked
sal
mon
PP2
NØ
ØØ
Ø/
-21
80,
08+
Ø-L
E/
-FP
W6
Net
s of
mar
inad
ed h
errin
gsPP
2N
ØØ
ØØ
/-
-30,
00-
//
/-
=
A9
Pizz
a w
ith s
mok
ed s
alm
onPP
3O
ØØ
ØØ
/-
170,
00-
//
/-
=
C7
Coo
ked
whe
lks
PP3
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
C15
Sca
llops
béc
ham
elPP
3O
ØØ
ØØ
/-
40,
00-
//
/-
=
D10
Sal
ad w
ith h
errin
gsPP
3N
ØØ
ØØ
/-
30,
00-
//
/-
=
G3
She
ll w
ith s
alm
onPP
3O
ØØ
ØØ
/-
70,
00-
//
/-
=
G4
She
ll w
ith s
urim
iPP
3O
ØØ
ØØ
/-
50,
00-
//
/-
=
G5
Sca
llops
with
leek
PP3
OØ
ØØ
Ø/
-3
0,00
-/
//
-=
G6
She
ll w
ith s
alm
onPP
3O
ØØ
ØØ
/-
60,
00-
//
/-
=
G8
Sal
ad p
asta
with
sal
mon
and
moz
zare
llaPP
3N
Ø-L
EØ
Ø/
-5
0,00
-/
//
-=
G12
Sal
ad o
f sh
rimps
, pas
ta a
nd s
now
pea
sPP
3N
ØØ
ØØ
/-
40,
00-
//
/-
=
I2S
alad
with
ric
e an
d su
rimi
PP3
NØ
Ø-L
E-L
E/
-4
0,00
-/
//
-=
I9C
ooke
d w
helk
sPP
3N
-LE
Ø-L
E-L
E/
-40
0,01
-/
//
-=
R11
Terr
ine
with
fis
hPP
3O
ØØ
ØØ
/-
10,
00-
//
/-
=
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
160,
00-
ØØ
/-
FN+L
A+M
BLi
ster
ia m
onoc
ytog
enes
+M
A+M
BLi
ster
ia m
onoc
ytog
enes
7446
2,43
++M
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
7645
2,49
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8417
2,82
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
7531
2,52
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
8602
2,95
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
9391
3,22
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
6535
2,24
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8056
3,04
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8246
3,11
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia s
eelig
eri
+=
-20
-Ø
-LE
/-
FNØ
-LE
/Ø
-LE
/
7467
2,81
++M
B+M
BLi
ster
ia in
nocu
a+
=
1392
0,52
+Ø
-ME
/-
FNØ
-LE
/+L
B(1
)+L
CLi
ster
ia m
onoc
ytog
enes
8700
3,28
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
1026
33,
35+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
7778
2,61
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8213
2,75
++H
B+H
ALi
ster
ia m
onoc
ytog
enes
+
=
8333
2,79
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7628
2,56
++M
A+M
ALi
ster
ia in
nocu
a+
=
8347
2,80
++M
B+M
BLi
ster
ia in
nocu
a+
=
8463
2,90
++M
B+M
BLi
ster
ia w
elsh
imer
i+
=
8372
2,73
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
PS
40,
00-
ØØ
/-
FNØ
Ø/
ØØ
/
1147
53,
74+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
2125
0,71
++L
C+L
CLi
ster
ia w
elsh
imer
i+
PS
8771
2,94
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
8485
2,69
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8357
2,86
++M
A+M
BLi
ster
ia w
elsh
imer
i+
=
8144
3,07
++H
A+M
ALi
ster
ia in
nocu
a+
=
8087
3,05
++M
A+M
ALi
ster
ia in
nocu
a+
=
7844
2,96
++H
A+H
ALi
ster
ia in
nocu
a+
=
Co
nfi
rmat
ion
aft
er
LX
bro
thC
on
firm
atio
n a
fte
r L
PT
bro
thT
es
t V
IDA
S L
PT
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
72h
+4°
C
Co
mp
aris
on
A7
Dee
p-fr
eeze
sea
fru
it co
ckta
ilPP
1O
E13
Net
s of
pan
gasu
sPP
1N
E14
Net
s of
pan
gasu
sPP
1N
G10
Net
s of
pan
gasu
sPP
1N
J13
Whi
te f
ish
net
PP1
N
P7C
od N
etPP
1N
P8N
ets
of p
anga
sus
PP1
N
P10
Net
s of
pan
gasu
sPP
1N
W5
Net
s of
pan
gasu
sPP
1N
W7
Sca
mpi
sPP
1N
W18
Bro
wn
shrim
psPP
1O
W19
Cod
PP1
O
W26
Dee
p-fr
eeze
sea
fru
it co
ckta
ilPP
1N
W28
Net
s of
pan
gasu
sPP
1N
C16
Sco
ttish
sm
oked
sal
mon
PP2
O
G9
Sco
ttish
sm
oked
sal
mon
PP2
N
H3
Nor
weg
ian
smok
ed s
alm
onPP
2O
H4
Nor
weg
ian
smok
ed s
alm
onPP
2O
H14
Nor
weg
ian
smok
ed s
alm
onPP
2O
H15
Nor
weg
ian
smok
ed s
alm
onPP
2O
R12
Net
s of
sm
oked
mac
kere
lsPP
2O
A5
Sal
mon
she
llPP
3O
B9
Pael
la w
ith s
ea f
ruit
cock
tail
PP3
N
C17
Fish
net
with
sau
cePP
3O
H6
Bag
nat w
ith tu
naPP
3N
I1C
od n
et in
stic
kPP
3N
M11
Sca
llops
béc
ham
elPP
3N
R9
Past
a sa
lad
with
sea
fru
it co
ckta
ilPP
3O
W15
Dic
es o
f su
rimi
PP3
O
W16
Terr
ine
with
shr
imps
PP3
O
W20
Fish
stic
ks w
ith c
hees
ePP
3O
Co
de
Pro
du
cts
Cat
.C
A
Vegetables
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
C5
Pota
toes
chi
psPV
1N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
List
eria
see
liger
i+
8345
2,72
++M
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
see
liger
i+
=
C6
Dee
p-fr
ozen
chi
psPV
1N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+84
062,
74+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
D15
Frite
s al
lum
ette
sPV
1N
+MA
+MA
+MA
+HA
List
eria
mon
ocyt
ogen
es
+81
562,
66+
+HA
+MA
List
eria
mon
ocyt
ogen
es
+=
E8C
hips
PV1
N+M
A+M
B+M
A+H
BLi
ster
ia m
onoc
ytog
enes
+
6667
2,17
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
F10
Fren
ch d
eep-
froz
en c
hips
PV1
N+M
A+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8444
2,75
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
F11
Chi
psPV
1N
+MB
+LB
+MB
+MB
List
eria
inno
cua
+86
822,
83+
+MA
+MB
List
eria
mon
ocyt
ogen
es
+=
I3Fr
ench
dee
p-fr
ozen
chi
psPV
1N
+LB
*+L
B*
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+97
663,
27+
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
M2
Dee
p-fr
ozen
chi
psPV
1N
+MB
*+M
B*
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+66
022,
09+
+HB
+HA
List
eria
mon
ocyt
ogen
es
+=
R8
Frie
d pe
pper
sPV
1O
+LA
+MA
+MA
+HA
List
eria
wel
shim
eri
+79
462,
72+
+HB
+MA
List
eria
wel
shim
eri
+=
W9
Cho
pped
spi
nach
PV1
N+M
B*
+MB
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8047
3,03
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
W13
Dee
p-fr
ozen
chi
psPV
1N
+LA
+LB
(2)
+LB
-ME
List
eria
gra
yi
+81
063,
06+
-ME
+MC
List
eria
gra
yi
+=
D13
Mix
sal
adPV
2N
+LB
+LB
+MA
+MA
List
eria
mon
ocyt
ogen
es
+12
0,00
-/
//
-FN
N1
Hea
rt o
f le
ttuce
PV2
N+L
A+M
A+L
A+M
ALi
ster
ia in
nocu
a+
8288
2,63
++M
A+M
BLi
ster
ia in
nocu
a+
=
N2
Rom
ana
sala
dPV
2O
+LA
+LA
+MA
+MB
List
eria
mon
ocyt
ogen
es
+86
202,
73+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
N3
Mix
sal
adPV
2O
+MA
+MA
+MA
+MB
List
eria
mon
ocyt
ogen
es
+87
372,
77+
+MA
+MA
List
eria
mon
ocyt
ogen
es
+=
N9
Slic
ed th
inly
red
cab
bage
PV2
O+L
A+L
A+M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
8167
2,59
++H
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
P13
Pota
toes
PV2
N+M
B*
+HB
*+M
B*
+HB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8080
2,77
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
R3
Frie
d m
ix v
eget
able
s PV
2O
+MA
+MA
+MA
+MA
List
eria
inno
cua
+83
262,
85+
+MA
+MB
List
eria
inno
cua
+=
R4
Gra
ted
raw
car
rots
vin
aigr
ette
PV2
O+L
A+M
A+M
A+H
ALi
ster
ia in
nocu
a+
5208
1,78
++L
B+L
BLi
ster
ia in
nocu
a+
=
R7
Rat
atou
illePV
2O
+MA
+MA
+MA
+MA
List
eria
wel
shim
eri
+78
582,
69+
+HA
+MA
List
eria
wel
shim
eri
+=
W23
Frie
d m
ix v
eget
able
s PV
2O
+LA
+LA
+MB
+HA
List
eria
inno
cua
+89
463,
37+
+LB
+MB
List
eria
inno
cua
+=
G11
Tabb
oule
h w
ith g
rape
sPV
3N
+MB
+MB
+MB
+HB
List
eria
mon
ocyt
ogen
es
+65
082,
18+
+HB
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
J11
Mix
of
lent
ilsPV
3N
+MB
+MB
+MB
*+H
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+65
742,
20+
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
J12
Sal
ad w
ith to
mat
oes
and
cucu
mbe
rPV
3N
+MA
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+68
442,
29+
+MA
+MB
List
eria
mon
ocyt
ogen
es
+=
M1
Tabb
oule
h w
ith p
eppe
r an
d ol
ives
PV3
N+M
A+L
A+M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
50,
00-
-LE
-LE
/-
FN
R2
Coo
ked
zucc
hini
PV
3O
+MA
+MA
+MA
+MA
List
eria
inno
cua
+81
452,
79+
+HA
+HA
List
eria
inno
cua
+=
R5
Mix
veg
etab
les
PV3
O+M
A+M
A+M
A+H
ALi
ster
ia w
elsh
imer
i+
8729
2,99
++M
C+M
BLi
ster
ia w
elsh
imer
i+
=
R6
Ste
amed
zuc
chin
iPV
3O
+LA
+MA
+LA
+MA
List
eria
wel
shim
eri
+93
423,
20+
+HA
+HA
List
eria
wel
shim
eri
+=
W21
Ste
amed
lent
ilsPV
3O
+MA
+MA
+MA
+MA
List
eria
inno
cua
+81
203,
06+
+HA
+MA
List
eria
inno
cua
+=
W22
Gra
ted
raw
car
rots
vin
aigr
ette
PV3
O+M
A+L
A+M
A+M
BLi
ster
ia in
nocu
a+
8696
3,28
++M
A+M
ALi
ster
ia in
nocu
a+
=
W24
Ste
amed
nic
k sl
ices
car
rots
PV3
O+M
A+M
A+M
A+M
ALi
ster
ia in
nocu
a+
9185
3,46
++M
A+M
ALi
ster
ia in
nocu
a+
=
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
mp
aris
on
VID
AS
LP
T t
es
tC
od
eP
rod
uct
sC
at.
CA
ISO
112
90-1
re
fere
nce
me
tho
d #
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
mp
aris
on
VID
AS
LP
T t
es
tC
od
eP
rod
uct
sC
at.
CA
ISO
112
90-1
re
fere
nce
me
tho
d #
B10
Pota
toes
PV1
N-M
EØ
ØØ
/-
129
0,04
-/
//
-=
C11
Dee
p-fr
ozen
oni
ons
PV1
NØ
-LE
-LE
-LE
/-
30,
00-
//
/-
=
P15
Dee
p-fr
ozen
slic
ed th
inly
leek
sPV
1N
ØØ
ØØ
/-
-30,
00-
//
/-
=
X9
Dee
p-fr
ozen
pre
cook
ed s
liced
thin
ly o
nion
sPV
1N
ØØ
ØØ
/-
-20,
00-
//
/-
=
X13
Spi
nach
PV1
N-L
EØ
-LE
-LE
/-
-30,
00-
//
/-
=
A14
Cab
bage
s flo
wer
PV2
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
B8
Bro
ccol
isPV
2N
-LE
-LE
ØØ
/-
40,
00-
//
/-
=
B18
Peas
PV2
NØ
ØØ
Ø/
-6
0,00
-/
//
-=
H1
Gra
ted
raw
car
rots
PV2
NØ
ØØ
Ø/
-3
0,00
-/
//
-=
M10
Ric
e an
d ra
tato
uille
PV2
NØ
-LE
-LE
-ME
/-
462
0,14
+-M
E-L
E/
-FP
P14
Sal
ad w
ith f
resh
fru
itsPV
2N
ØØ
ØØ
/-
50,
00-
//
/-
=
S3
Sou
ther
n fr
ied
PV2
NØ
Ø-L
E-L
E/
--2
0,00
-/
//
-=
W25
Mix
sal
adPV
2N
-ME
ØØ
Ø/
--4
0,00
-/
//
-=
E6S
alad
of
whe
at a
nd p
eppe
rsPV
3N
-LE
-LE
-ME
-ME
/-
40,
00-
//
/-
=
E7R
ice
and
vege
tabl
esPV
3N
ØØ
ØØ
/-
40,
00-
//
/-
=
G7
Ric
e w
ith 3
col
ors
and
sun
veg
etab
les
PV3
NØ
ØØ
Ø/
-5
0,00
-/
//
-=
G14
Ser
pent
inis
with
sau
ce b
asilic
and
oliv
esPV
3N
ØØ
ØØ
/-
80,
00-
//
/-
=
H2
Gra
ted
raw
car
rots
vin
aigr
ette
PV3
N-L
E-L
E-L
E-L
E/
-4
0,00
-/
//
-=
H8
Past
a sa
lad
with
pep
per
and
tom
atoe
sPV
3N
ØØ
ØØ
/-
50,
00-
//
/-
=
I8Pa
sta
sala
d w
ith s
oft p
eas,
bam
boo
and
tom
atoe
s PV
3N
ØØ
ØØ
/-
60,
00-
//
/-
=
I10
Hea
rt o
f ar
ticho
ke a
nd m
ix v
eget
able
sPV
3N
Ø-L
E-L
E-M
E/
-4
0,00
-/
//
-=
M8
Sal
ad o
f po
tato
es, p
eppe
r an
d ol
ives
PV3
N-L
E-L
E-L
EØ
/-
40,
00-
//
/-
=
M9
Frie
d no
odle
sPV
3N
ØØ
-ME
-ME
/-
40,
00-
//
/-
=
M12
Past
a sa
lad
PV3
N-L
E-L
E-L
E-L
E/
-4
0,00
-/
//
-=
P12
Frie
d no
odle
s w
ith v
eget
able
sPV
3N
ØØ
ØØ
/-
-30,
00-
//
/-
=
W8
Sal
ad o
f w
heat
and
pep
pers
PV3
N-L
EØ
-LE
-LE
/-
-20,
00-
//
/-
=
W14
Tabb
oule
h pe
pper
and
min
tPV
3N
-LE
-LE
ØØ
/-
30,
00-
//
/-
=
X8
Gra
ted
raw
car
rots
vin
aigr
ette
PV3
NØ
ØØ
Ø/
--2
0,00
-/
//
-=
X10
Lent
ilsPV
3N
ØØ
-LE
-LE
/-
-30,
00-
//
/-
=
X11
Gra
ted
raw
car
rots
PV3
NØ
ØØ
Ø/
--4
0,00
-/
//
-=
X12
Mix
ed v
eget
able
sPV
3N
ØØ
-LE
-ME
/-
-30,
00-
//
/-
=
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
8590
2,80
++M
A+H
ALi
ster
ia m
onoc
ytog
enes
Li
ster
ia s
eelig
eri
+=
8672
2,83
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7738
2,52
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
7881
2,51
++M
C+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7933
2,59
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
8007
2,61
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8712
2,92
++M
B*
+HB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
8678
2,75
++H
C+M
B*
List
eria
mon
ocyt
ogen
es
+=
8133
2,79
++H
A+M
ALi
ster
ia w
elsh
imer
i+
=
8691
3,28
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
1150
94,
34+
-LE
+MC
List
eria
gra
yi
+=
5536
1,80
++L
B(3
)+L
C(4
)Li
ster
ia m
onoc
ytog
enes
+
=
8494
2,69
++M
B+M
BLi
ster
ia in
nocu
a+
=
8769
2,78
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
8496
2,69
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7975
2,53
++H
A+H
ALi
ster
ia m
onoc
ytog
enes
+
=
7153
2,45
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
8289
2,84
++M
A+M
ALi
ster
ia in
nocu
a+
=
1031
33,
53+
+MA
+LA
List
eria
inno
cua
+=
7913
2,71
++H
A+M
ALi
ster
ia w
elsh
imer
i+
=
8503
3,21
++M
B+M
BLi
ster
ia in
nocu
a+
=
8123
2,72
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
8032
2,69
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
7868
2,64
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
70,
00-
-LE
-ME
/-
FN+M
A+M
BLi
ster
ia m
onoc
ytog
enes
+L
B+M
BLi
ster
ia m
onoc
ytog
enes
8396
2,88
++H
A+M
ALi
ster
ia in
nocu
a+
=
8835
3,03
++M
B+M
BLi
ster
ia w
elsh
imer
i+
=
8798
3,01
++H
A+M
ALi
ster
ia w
elsh
imer
i+
=
7864
2,96
++H
A+M
ALi
ster
ia in
nocu
a+
=
8177
3,08
++H
A+M
ALi
ster
ia in
nocu
a+
=
8757
3,30
++H
A+M
ALi
ster
ia in
nocu
a+
=
Co
nfi
rmat
ion
aft
er
LP
T b
roth
Te
st
VID
AS
LP
TC
on
firm
atio
n a
fte
r L
X b
roth
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
72h
+4°
C
Co
mp
aris
on
C5
Pota
toes
chi
psPV
1N
C6
Dee
p-fr
ozen
chi
psPV
1N
D15
Frite
s al
lum
ette
sPV
1N
E8C
hips
PV1
N
F10
Fren
ch d
eep-
froz
en c
hips
PV1
N
F11
Chi
psPV
1N
I3Fr
ench
dee
p-fr
ozen
chi
psPV
1N
M2
Dee
p-fr
ozen
chi
psPV
1N
R8
Frie
d pe
pper
sPV
1O
W9
Cho
pped
spi
nach
PV1
N
W13
Dee
p-fr
ozen
chi
psPV
1N
D13
Mix
sal
adPV
2N
N1
Hea
rt o
f le
ttuce
PV2
N
N2
Rom
ana
sala
dPV
2O
N3
Mix
sal
adPV
2O
N9
Slic
ed th
inly
red
cab
bage
PV2
O
P13
Pota
toes
PV2
N
R3
Frie
d m
ix v
eget
able
s PV
2O
R4
Gra
ted
raw
car
rots
vin
aigr
ette
PV2
O
R7
Rat
atou
illePV
2O
W23
Frie
d m
ix v
eget
able
s PV
2O
G11
Tabb
oule
h w
ith g
rape
sPV
3N
J11
Mix
of
lent
ilsPV
3N
J12
Sal
ad w
ith to
mat
oes
and
cucu
mbe
rPV
3N
M1
Tabb
oule
h w
ith p
eppe
r an
d ol
ives
PV3
N
R2
Coo
ked
zucc
hini
PV
3O
R5
Mix
veg
etab
les
PV3
O
R6
Ste
amed
zuc
chin
iPV
3O
W21
Ste
amed
lent
ilsPV
3O
W22
Gra
ted
raw
car
rots
vin
aigr
ette
PV3
O
W24
Ste
amed
nic
k sl
ices
car
rots
PV3
O
Co
de
Pro
du
cts
Cat
.C
A
Surface samples (specific protocol)
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
K1
PS li
ne1
side
ups
trea
m tu
nnel
DFC
EN2
N+M
B*
+MB
*+M
B*
+HB
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+83
702,
80+
+MB
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
K3
PS li
ne1
conv
eyor
ups
trea
m tu
nnel
DFC
EN2
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8524
2,86
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K4
PS li
ne1
rive
upst
ream
coo
l DFC
EN2
N+L
B*
+MC
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8664
2,90
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
K5
PS li
ne2
rive
upst
ream
coo
l DFC
EN2
N+L
B*
+MB
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
6582
2,20
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
K6
PS li
ne2
conv
eyor
ups
trea
m c
ool D
FCEN
2N
+LB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+65
052,
18+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
K7
PS li
ne2
conv
eyor
ups
trea
m tu
nnel
DFC
EN2
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
6877
2,30
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K8
PS li
ne2
rive
upst
ream
tunn
el D
FCEN
2N
+MB
+MB
+MB
+HB
List
eria
mon
ocyt
ogen
es
+68
742,
30+
+HB
+HB
List
eria
mon
ocyt
ogen
es
+=
K9
PS li
ne1
vent
ilato
r up
stre
am c
ool N
FCEN
2N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+70
872,
37+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
K10
PS li
ne1
end
conv
eyor
ups
trea
m tu
nnel
NFC
EN2
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
7504
2,51
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K11
PS li
ne1
soil
near
cov
er N
FCEN
2N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+84
242,
82+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
K12
PS li
ne1
conv
eyor
ups
trea
m c
ool D
FCEN
2N
+MB
+MB
+MB
+HB
List
eria
mon
ocyt
ogen
es
+85
842,
88+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
K13
PS li
ne1
side
ups
trea
m tu
nnel
DFC
EN2
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8412
2,82
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K14
PS li
ne2
side
ups
trea
m tu
nnel
DFC
EN2
N+L
B*
+MB
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
8745
2,93
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
K15
PS li
ne2
conv
eyor
ups
trea
m tu
nnel
NFC
EN2
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8946
3,00
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K16
PS li
ne1
soil
near
tunn
el D
FCEN
2N
+MB
+MB
+MB
+MB
List
eria
mon
ocyt
ogen
es
+91
733,
07+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
K17
PS li
ne2
side
ups
trea
m tu
nnel
NFC
EN2
N+M
B+M
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
7593
2,54
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K18
PS li
ne2
vent
ilato
r up
stre
am c
ool
EN2
N+L
A+M
A+M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
7736
2,59
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
K19
PS li
ne2
soil
near
cov
er N
FCEN
2N
+MB
*+M
B*
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+80
762,
71+
+MA
+MB
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
K20
PS li
ne 2
soi
l nea
r tu
nnel
DFC
EN2
N+L
B*
+MB
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
7969
2,67
++M
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
L1C
onsu
mer
pla
teEN
2N
+MA
+MA
+MB
+MA
List
eria
mon
ocyt
ogen
es
+66
342,
10+
+MA
+MB
List
eria
mon
ocyt
ogen
es
+=
L2K
nife
bla
deEN
2N
+MA
+MA
+MA
+ H
ALi
ster
ia m
onoc
ytog
enes
+
50,
00-
-ME
-LE
/-
FN
L6S
licer
tray
EN2
N-L
E-L
E-M
E-M
E/
-16
790,
53+
+LD
+LD
List
eria
mon
ocyt
ogen
es
+PS
L7B
lade
mix
erEN
2N
-ME
-ME
-ME
-ME
/-
8161
2,59
++M
C+M
DLi
ster
ia m
onoc
ytog
enes
+
PS
L9C
hopp
ing
bloc
kEN
2N
-ME
-ME
-ME
-ME
/-
7817
2,48
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
LP
T t
es
t
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
mp
aris
on
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
LP
T t
es
t
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
mp
aris
on
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
K2
PS li
ne1
rive
upst
ream
tunn
el D
FCEN
2N
-LE
-LE
-LE
-LE
/-
50,
00-
//
/-
=
L3R
ed c
hopp
ing
bloc
kEN
2N
-LE
-LE
-LE
-ME
/-
40,
00-
//
/-
=
L4W
hite
cho
ppin
g bl
ock
EN2
N-L
E-L
E-M
E-M
E/
-4
0,00
-/
//
-=
L5W
hite
cho
ppin
g bl
ock
EN2
N-L
E-L
E-L
E-L
E/
-4
0,00
-/
//
-=
L8C
hopp
ing
bloc
kEN
2N
-LE
-ME
-ME
-ME
/-
60,
00-
//
/-
=
L10
Cho
ppin
g bl
ock
EN2
N-L
E-L
E-L
EØ
/-
40,
00-
//
/-
=
L11
Sid
e of
slic
er w
orks
hop
EN2
N-L
EØ
ØØ
/-
50,
00-
//
/-
=
L12
Whi
te tr
ayEN
2N
-LE
-LE
-LE
Ø/
-5
0,00
-/
//
-=
L13
Tub
stai
nles
sEN
2N
-LE
Ø-L
EØ
/-
90,
00-
//
/-
=
L14
Kni
fe b
lade
EN2
N-L
E-L
EØ
Ø/
-6
0,00
-/
//
-=
L15
Kni
fe b
lade
EN2
NØ
ØØ
Ø/
-4
0,00
-/
//
-=
L16
Whi
te c
hopp
ing
bloc
kEN
2N
ØØ
ØØ
/-
40,
00-
//
/-
=
L17
Slic
er b
lade
EN2
N-L
EØ
ØØ
/-
70,
00-
//
/-
=
L18
Kni
feEN
2N
-LE
-LE
-LE
Ø/
-5
0,00
-/
//
-=
L19
Kni
fe b
lade
EN2
NØ
ØØ
Ø/
-22
0,00
-/
//
-=
L20
Slic
er tr
ayEN
2N
-LE
ØØ
Ø/
-4
0,00
-/
//
-=
L21
Cat
erin
g ta
ble
EN2
N-L
E-L
E-M
E-L
E/
-8
0,00
-/
//
-=
L22
Line
2: v
entil
ator
ups
trea
m c
ool N
FCEN
2N
-LE
-LE
-LE
-ME
/-
40,
00-
//
/-
=
O1
Plan
de
trav
ail p
répa
ratio
ns c
haud
esEN
2N
-ME
-ME
-ME
-ME
/-
40,
00-
//
/-
=
O2
Slic
erEN
2N
-LE
-LE
-LE
Ø/
-4
0,00
-/
//
-=
O3
Slic
er o
f de
licat
esse
n w
orks
hop
EN2
N-M
E-L
E-L
E-L
E/
-4
0,00
-/
//
-=
O4
Slic
er b
lade
EN2
N-L
E-M
EØ
Ø/
-3
0,00
-/
//
-=
O5
Wor
kpla
n of
pas
try
wor
ksho
pEN
2N
-LE
-LE
-LE
-ME
/-
40,
00-
//
/-
=
O6
Slic
er b
lade
EN2
N-L
E-L
EØ
-LE
/-
30,
00-
//
/-
=
O8
Cut
ter
EN2
N-M
E-M
E-M
E-M
E/
-5
0,00
-/
//
-=
O9
Sip
hon
in c
old
room
EN2
N-L
E-L
E-M
E-M
E/
-4
0,00
-/
//
-=
O10
Pack
ing
wor
k pl
anEN
2N
-LE
-LE
-LE
-ME
/-
50,
00-
//
/-
=
O11
Sta
inle
ss s
teel
han
dles
for
kEN
2N
-LE
-LE
-LE
-ME
/-
30,
00-
//
/-
=
O12
Slic
er b
lade
for
del
icat
esse
nEN
2N
-LE
-ME
-ME
-ME
/-
110,
00-
//
/-
=
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
8378
2,81
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
8647
2,90
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8842
2,96
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
8938
3,00
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
9135
3,06
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7671
2,57
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7840
2,63
++H
B+H
BLi
ster
ia m
onoc
ytog
enes
+
=
7814
2,62
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8034
2,69
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8183
2,74
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8150
2,73
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7482
2,51
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7520
2,52
++M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
7673
2,57
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7978
2,67
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8090
2,71
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8064
2,70
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7708
2,58
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
7971
2,67
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
8211
2,60
++M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
220,
00-
-ME
-ME
/-
FN+H
A+M
BLi
ster
ia m
onoc
ytog
enes
+M
A+M
BLi
ster
ia m
onoc
ytog
enes
1257
33,
99+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+PS
7750
2,46
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
7741
2,46
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
PS
Co
nfi
rmat
ion
aft
er
LP
T b
roth
Te
st
VID
AS
LP
TC
on
firm
atio
n a
fte
r L
X b
roth
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
72h
+4°
C
Co
mp
aris
on
K1
PS li
ne1
side
ups
trea
m tu
nnel
DFC
EN2
N
K3
PS li
ne1
conv
eyor
ups
trea
m tu
nnel
DFC
EN2
N
K4
PS li
ne1
rive
upst
ream
coo
l DFC
EN2
N
K5
PS li
ne2
rive
upst
ream
coo
l DFC
EN2
N
K6
PS li
ne2
conv
eyor
ups
trea
m c
ool D
FCEN
2N
K7
PS li
ne2
conv
eyor
ups
trea
m tu
nnel
DFC
EN2
N
K8
PS li
ne2
rive
upst
ream
tunn
el D
FCEN
2N
K9
PS li
ne1
vent
ilato
r up
stre
am c
ool N
FCEN
2N
K10
PS li
ne1
end
conv
eyor
ups
trea
m tu
nnel
NFC
EN2
N
K11
PS li
ne1
soil
near
cov
er N
FCEN
2N
K12
PS li
ne1
conv
eyor
ups
trea
m c
ool D
FCEN
2N
K13
PS li
ne1
side
ups
trea
m tu
nnel
DFC
EN2
N
K14
PS li
ne2
side
ups
trea
m tu
nnel
DFC
EN2
N
K15
PS li
ne2
conv
eyor
ups
trea
m tu
nnel
NFC
EN2
N
K16
PS li
ne1
soil
near
tunn
el D
FCEN
2N
K17
PS li
ne2
side
ups
trea
m tu
nnel
NFC
EN2
N
K18
PS li
ne2
vent
ilato
r up
stre
am c
ool
EN2
N
K19
PS li
ne2
soil
near
cov
er N
FCEN
2N
K20
PS li
ne 2
soi
l nea
r tu
nnel
DFC
EN2
N
L1C
onsu
mer
pla
teEN
2N
L2K
nife
bla
deEN
2N
L6S
licer
tray
EN2
N
L7B
lade
mix
erEN
2N
L9C
hopp
ing
bloc
kEN
2N
Co
de
Pro
du
cts
Cat
.C
A
Environmental samples (general protocol)
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
N5
Chi
lled
wat
erEN
1O
+MA
+MA
+MB
+MB
List
eria
mon
ocyt
ogen
es
+90
442,
87+
+HA
+MA
List
eria
mon
ocyt
ogen
es
+=
N6
Wat
er o
f pr
oces
sEN
1O
+MA
+MA
+MA
+MA
List
eria
mon
ocyt
ogen
es
+90
952,
88+
+HA
+MA
List
eria
mon
ocyt
ogen
es
+=
R17
Cle
an w
ater
EN1
O+L
A+M
A+M
A+M
BLi
ster
ia m
onoc
ytog
enes
+
1111
53,
81+
+MA
+LA
List
eria
mon
ocyt
ogen
es
+=
R18
Net
wor
k w
ater
EN1
O+M
A+M
A+M
A+H
ALi
ster
ia in
nocu
a+
8185
2,80
++H
A+M
ALi
ster
ia in
nocu
a+
=
R19
Drin
king
wat
erEN
1O
+LA
+LA
+MA
+HA
List
eria
ivan
ovii
+15
240,
52+
+MA
+LA
List
eria
ivan
ovii
+=
R20
Cle
an w
ater
EN1
O+L
A+M
A+M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
8068
2,76
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
R21
Wat
er o
f pr
oces
sEN
1O
+LA
+MA
+MA
+MB
List
eria
inno
cua
+83
812,
87+
+MA
+MA
List
eria
inno
cua
+=
W31
Chi
lled
wat
erEN
1O
+MA
+MA
+MA
+MB
List
eria
inno
cua
+82
443,
11+
+MA
+MA
List
eria
inno
cua
+=
W32
Net
wor
k w
ater
EN1
O+M
A+M
A+M
A+M
BLi
ster
ia in
nocu
a+
8294
3,13
++M
B+M
ALi
ster
ia in
nocu
a+
=
W33
Chi
lled
wat
erEN
1O
+MA
+MA
+MA
+MB
List
eria
inno
cua
+83
903,
16+
+MA
+MA
List
eria
inno
cua
+=
A12
Res
idue
s bu
tche
r st
and
EN3
N+M
A+H
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
8399
2,74
++H
A+H
ALi
ster
ia m
onoc
ytog
enes
+
=
A13
Res
idue
s bu
tche
r tr
ay c
hopp
erEN
3N
ØØ
ØØ
/-
8430
2,75
++L
A+L
ALi
ster
ia m
onoc
ytog
enes
+
PS
B2
Res
idue
s bu
tche
r w
aste
EN3
N+M
B*
+MB
*+M
B*
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia w
elsh
imer
i+
8547
2,79
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
J10
Res
idue
s de
licat
esse
n st
and
EN3
N+L
A+L
A+M
A+H
ALi
ster
ia m
onoc
ytog
enes
+
6492
2,17
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
J15
Res
idue
s st
and
dirt
y tu
bEN
3N
+MB
+MB
+MB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+75
642,
53+
+HB
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
R13
Res
idue
s bu
tche
r ch
oppe
rEN
3N
+LA
+LA
+MA
+HA
List
eria
wel
shim
eri
+9
0,00
-+L
A+L
ALi
ster
ia w
elsh
imer
i+
FN
R14
Res
idue
s bu
tche
r st
and
EN3
N+L
B*
+LB
*+M
B*
+HB
List
eria
wel
shim
eri
List
eria
inno
cua
+68
692,
35+
+LB
*+M
B*
List
eria
wel
shim
eri
Li
ster
ia in
nocu
a+
=
R23
Was
te p
ork
cut
EN3
O+L
B+L
B+M
B+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
1074
33,
68+
+LB
+MB
*Li
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
R24
Was
te tu
rkey
cut
EN3
O+M
A+L
B+M
B+M
BLi
ster
ia in
nocu
a+
1048
93,
59+
+MB
+MB
List
eria
inno
cua
+=
R26
Was
te o
x cu
tEN
3O
+MB
*+M
B*
+MB
+HB
List
eria
mon
ocyt
ogen
es
+10
206
3,50
++M
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
R27
Was
te la
mb
cut
EN3
O+L
A+L
B+M
A+H
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
7077
2,42
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
Co
mp
aris
on
VID
AS
LP
T t
es
t
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
O&
AP
alca
mO
&A
Pal
cam
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Fras
er
1/2
Fras
er
Ide
nti
fica
tio
nFi
nal
re
su
lt
Co
nfi
rmat
ion
sFi
nal
re
su
lt
Co
mp
aris
on
VID
AS
LP
T t
es
t
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
22-
30h
Co
de
Pro
du
cts
Cat
.C
A
ISO
112
90-1
re
fere
nce
me
tho
d #
S20
Res
idue
s lin
e 1:
pea
sEN
3N
Ø-L
EØ
Ø/
-0
0,00
-/
//
-=
Y4
Res
idue
s co
nvey
or li
ne 1
EN3
NØ
ØØ
Ø/
--3
0,00
-/
//
-=
Y5
Res
idue
s bu
tche
r st
and
EN3
NØ
ØØ
Ø/
--4
0,00
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//
-=
Y6
Res
idue
s de
licat
esse
n st
and
EN3
NØ
ØØ
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--3
0,00
-/
//
-=
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Res
idue
s ch
eese
sta
ndEN
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//
/-
=
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Res
idue
s di
rty
tub
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ksho
pEN
3N
ØØ
ØØ
/-
-30,
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//
/-
=
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Res
idue
s ox
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EN3
NØ
ØØ
Ø/
--3
0,00
-/
//
-=
R15
Was
te w
ater
in a
tub
EN1
NØ
ØØ
Ø/
--3
0,00
-/
//
-=
X1
Net
wor
k w
ater
EN1
NØ
ØØ
Ø/
--4
0,00
-/
//
-=
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Wat
er f
or la
bora
tory
EN1
NØ
ØØ
Ø/
--3
0,00
-/
//
-=
X3
Cle
an w
ater
EN1
NØ
ØØ
Ø/
--4
0,00
-/
//
-=
X4
Chi
lled
wat
erEN
1N
ØØ
ØØ
/-
-20,
00-
//
/-
=
X5
Drin
king
wat
erEN
1N
ØØ
ØØ
/-
-40,
00-
//
/-
=
X6
Cle
an w
ater
EN1
NØ
ØØ
Ø/
--2
0,00
-/
//
-=
X7
Chi
lled
wat
erEN
1N
ØØ
ØØ
/-
-40,
00-
//
/-
=
Y1
Net
wor
k w
ater
EN1
NØ
ØØ
Ø/
--3
0,00
-/
//
-=
Y2
Chi
lled
wat
erEN
1N
ØØ
ØØ
/-
-20,
00-
//
/-
=
Y3
Cle
an w
ater
EN1
NØ
Ø-L
E-L
E/
--5
0,00
-/
//
-=
R22
Was
te c
hick
en c
utEN
3O
ØØ
ØØ
/-
220,
00-
//
/-
=
R25
Was
te v
eal c
utEN
3O
ØØ
ØØ
/-
140,
00-
//
/-
=
RFV
VT
Te
st
res
ult
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
Pal
cam
O&
AId
en
tifi
cati
on
8964
2,84
++H
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
9205
2,92
++H
A+M
BLi
ster
ia m
onoc
ytog
enes
+
=
8154
2,79
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
8355
2,86
++H
A+M
ALi
ster
ia in
nocu
a+
=
8478
2,90
++M
A+M
ALi
ster
ia iv
anov
ii+
=
8300
2,84
++M
A+M
ALi
ster
ia m
onoc
ytog
enes
+
=
8226
2,82
++M
A+M
ALi
ster
ia in
nocu
a+
=
8876
3,35
++M
A+M
ALi
ster
ia in
nocu
a+
=
9213
3,47
++H
A+M
ALi
ster
ia in
nocu
a+
=
6742
2,54
++M
A+M
ALi
ster
ia in
nocu
a+
=
7005
2,28
++H
A+H
ALi
ster
ia m
onoc
ytog
enes
+
=
1099
33,
59+
+MA
+LA
List
eria
mon
ocyt
ogen
es
+PS
8141
2,65
++H
B+H
B*
List
eria
mon
ocyt
ogen
es
List
eria
wel
shim
eri
+=
7729
2,59
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
+
=
7569
2,54
++H
B+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
930,
03-
+LA
+LA
List
eria
wel
shim
eri
+FN
9896
3,39
++M
B*
+MB
*Li
ster
ia w
elsh
imer
i
List
eria
inno
cua
+=
1054
03,
61+
+LB
*+M
B*
List
eria
mon
ocyt
ogen
es
List
eria
inno
cua
+=
8989
3,08
++M
B+M
BLi
ster
ia in
nocu
a+
=
1030
63,
53+
+MB
+MB
List
eria
mon
ocyt
ogen
es
+=
6986
2,39
++H
B+M
BLi
ster
ia m
onoc
ytog
enes
Li
ster
ia in
nocu
a+
=
Co
nfi
rmat
ion
aft
er
LP
T b
roth
Te
st
VID
AS
LP
TC
on
firm
atio
n a
fte
r L
X b
roth
Co
nfi
rmat
ion
sFi
nal
re
su
lt
VID
AS
® U
P L
iste
ria
(L
PT
) al
tern
ativ
e m
eth
od
72h
+4°
C
Co
mp
aris
on
N5
Chi
lled
wat
erEN
1O
N6
Wat
er o
f pr
oces
sEN
1O
R17
Cle
an w
ater
EN1
O
R18
Net
wor
k w
ater
EN1
O
R19
Drin
king
wat
erEN
1O
R20
Cle
an w
ater
EN1
O
R21
Wat
er o
f pr
oces
sEN
1O
W31
Chi
lled
wat
erEN
1O
W32
Net
wor
k w
ater
EN1
O
W33
Chi
lled
wat
erEN
1O
A12
Res
idue
s bu
tche
r st
and
EN3
N
A13
Res
idue
s bu
tche
r tr
ay c
hopp
erEN
3N
B2
Res
idue
s bu
tche
r w
aste
EN3
N
J10
Res
idue
s de
licat
esse
n st
and
EN3
N
J15
Res
idue
s st
and
dirt
y tu
bEN
3N
R13
Res
idue
s bu
tche
r ch
oppe
rEN
3N
R14
Res
idue
s bu
tche
r st
and
EN3
N
R23
Was
te p
ork
cut
EN3
O
R24
Was
te tu
rkey
cut
EN3
O
R26
Was
te o
x cu
tEN
3O
R27
Was
te la
mb
cut
EN3
O
Co
de
Pro
du
cts
Cat
.C
A
APPENDIX D
RELATIVE LEVEL OF DETECTION RESULTS
MATRICE : rillettesSOUCHE : Listeria monocytogenes 1/2a (référence L10)FLORE TOTALE: 6.10E+7/g
PALCAM ALOA PALCAM ALOA
-LE -LE Ø Ø - -2 0,00 / / / -
Ø Ø Ø Ø - -2 0,00 / / / -
Ø Ø -LE Ø - -4 0,00 / / / -
Ø Ø Ø -LE - -4 0,00 / / / -
Ø Ø Ø -LE - -2 0,00 / / / -
-LE -LE Ø Ø - -4 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
+LA +LA +MA +MA + 9714 3,51 +MA +MB +MA +
Ø Ø Ø Ø - 9526 3,44 +MA +MB +MA +
Ø Ø Ø -LE - -4 0,00 / / / -
+LA +LA +LA +MA + -4 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
+LA +LA +MA +MA + -3 0,00 / / / -
+LA +LA +MA +MA + 9858 3,56 +MA +MB +MA +
Ø Ø -LE Ø - 9345 3,02 +MA +MB +MA +
+LA +LA +MA +MA + -2 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
+LA +LA +HA +MA + -3 0,00 / / / -
+LA +LA +HA +MA + 9759 3,53 +MA +MA +MA +
+LA +LA +HA +MA + 8288 2,99 +MA +MB +MA +
+LA +LA +HA +MA + 8583 3,10 +MA +MB +MA +
+LA +LA +MA +MA + -3 0,00 / / / -
+LA +LA +HA +MA + 11158 4,03 +MA +MB +LA +
Ø Ø Ø Ø - -2 0,00 / / / -
+LA +LA +HA +MA + 8464 3,06 +MA +MB +MA +
+LA +LA +MA +MA + 8768 3,17 +MA +MB +MA +
+LA +LA +HA +MA + 8658 3,13 +MA +MB +MA +
+LA +LA +MA +MA + 8765 3,17 +MA +MB +MA +
+LA +LA +MA +MA + 9005 3,25 +MA +MB +MA +
+LA +LA +HA +MA + 9338 3,37 +HA +MB +MA +
5 1,88 6/6 6/6
4 1,17 5/6 4/6
Résultat
Taux
VT PALCAM
Niveau obtenu
Méthode de référence # Méthode VIDAS LPT
Fraser 1/2 FraserRésultat Conclusion RFV OAA
CHROM ID LMO
2/6
3 0,70 4/6 2/6
2 0,35 2/6
1 0,00 0/6
Conclusion
0/6
MATRICE : lait cruSOUCHE : Listeria ivanovii (référence L236)FLORE TOTALE: 8,10E+6/mL
PALCAM ALOA PALCAM ALOA
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø -LE - -3 0,00 / / / -
Ø Ø Ø Ø - -4 0,00 / / / -
Ø Ø Ø -LE - -3 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø Ø - -4 0,00 / / / -
Ø Ø Ø -LE - -3 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø -LE - -4 0,00 / / / -
Ø Ø Ø Ø - 11932 4,31 +LA +MA +MA +
+LA +LA +LA +LB + -4 0,00 / / / -
Ø Ø Ø Ø - 6538 2,36 +LA +MB +LA +
Ø Ø Ø Ø - 10054 3,63 +LA +MB +MA +
Ø Ø Ø Ø - -3 0,00 / / / -
+LA +LA +MA +MB + -2 0,00 / / / -
Ø Ø Ø -LE - 11811 4,27 +LA +MA +LA +
+LA +LA +MA +MA + -1 0,00 / / / -
+LA +LA +LA +LB + 10327 3,73 +LA +MB +LA +
+LA +LA +MA +MB + -2 0,00 / / / -
+LA +LA +MA +MB + 10070 3,64 +MA +MB +MA +
+LA +LA +LA +LB + 8577 3,10 +LA +LB +LA +
+LA +LA +MA +MA + 576 0,20 +LA(1) +LB(3) +LA(2) +
+LA +LA +MA +MB + 4921 1,78 +LA +MB +LA +
+LA +LA +MA +MB + 10070 3,64 +MA +MB +MA +
+LA +LA +MA +MA + 2718 0,98 +LA +LA +LA +
+LA +LA +MA +MB + 5825 2,10 +LA +LB +LA +
+LA +LA +MA +MA + 8341 3,01 +LA +LA +MA +
+LA +LA +MA +MA + 7348 2,65 +LA +MB +MA +
+LA +LA +MA +MB + 7912 2,86 +MA +MB +MA +
+LA +LA +MA +MA + 2836 0,86 +LA(2) +LA(1) +LA(2) +
5 1,84 6/6 6/6
4 1,15 6/6 5/6
Résultat
Taux
VT PALCAM
Niveau obtenu
Méthode de référence # Méthode VIDAS LPT
Fraser 1/2 FraserRésultat Conclusion RFV OAA
CHROM ID LMO
2/6
3 0,69 3/6 3/6
2 0,35 1/6
1 0,00 0/6
Conclusion
0/6
MATRICE : saumon fuméSOUCHE : Listeria monocytogenes 1/2a (référence L5)FLORE TOTALE: 8.10E+5/g 5.10E+6/g (taux 5)
PALCAM ALOA PALCAM ALOA
Ø Ø Ø Ø - 5 0,00 / / / -
Ø Ø Ø Ø - 1 0,00 / / / -
Ø Ø Ø Ø - 7 0,00 / / / -
Ø Ø Ø Ø - 0 0,00 / / / -
Ø Ø Ø Ø - -1 0,00 / / / -
Ø Ø Ø Ø - 0 0,00 / / / -
Ø Ø Ø Ø - 8602 3,11 +MA +MA +MA +
Ø Ø Ø Ø - -1 0,00 / / / -
Ø Ø Ø Ø - -2 0,00 / / / -
Ø Ø Ø Ø - 5277 1,90 +MA +MB +MA +
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø Ø - 0 0,00 / / / -
Ø Ø Ø Ø - 0 0,00 / / / -
Ø Ø Ø Ø - 4344 1,57 +MA +MA +MA +
Ø Ø Ø Ø - 9759 3,53 +MA +MA +MA +
Ø Ø Ø Ø - 2 0,00 / / / -
+LA +LA +MA +MA + 1 0,00 / / / -
Ø Ø Ø Ø - 2951 1,06 +LA +MC +MA +
+LA +LA +MA +MA + 8562 3,09 +HA +MB +MA +
Ø Ø Ø Ø - -1 0,00 / / / -
Ø Ø Ø Ø - 9811 3,55 +MB +MB +MA +
+LA +LA +MA +MA + 9968 3,60 +MA +MA +MA +
+LA +LA +HA +MA + 0 0,00 / / / -
Ø Ø Ø Ø - 1953 0,70 +LA +MB +MA +
+LA +LA +MA +MA + 6896 2,49 +MA +MA +MA +
+LA +LA +HA +MA + 7449 2,69 +MA +MA +MA +
+LA +LA +HA +MA + -4 0,00 / / / -
+LA +LA +MA +MA + 0 0,00 / / / -
+LA +LA +MA +MA + 11504 4,16 +MA +MA +MA +
Ø Ø Ø Ø - 11465 4,15 +MA +MB +MA +
+LA +LA +MA +MA + 8880 3,01 +MA +MB +MA +
+LA +LA +MA +MA + 9092 3,08 +MA +MB +MA +
+LA +LA +HA +MA + 9560 3,24 +MA +MA +MA +
+LA +LA +MA +MA + 9555 3,24 +MB +MB +MA +
+LA +LA +MA +MA + 8411 2,85 +MA +MA +MA +
+LA +LA +MA +MA + 11081 3,75 +MA +MB +MA +
6 2,24 6/6 6/6
5 1,12 5/6 4/6
3 0,42 1/6 3/6
0,21 0/6
Taux
VT
4 0,70 3/6
1 0,00 0/6
Niveau obtenu
Méthode de référence # Méthode VIDAS LPT
Fraser 1/2 Fraser
4/6
2/62
0/6
Résultat Conclusion RFV OAA ConclusionRésultatCHROM ID
LMOPALCAM
MATRICE : chouSOUCHE : Listeria welshimeri (référence L174)FLORE TOTALE : 2,3 .10E+7/g
3,2.10E+6/G (taux 5)
PALCAM ALOA PALCAM ALOA
Ø Ø Ø Ø - -1 0,00 / / / -
Ø Ø Ø Ø - -5 0,00 / / / -
Ø Ø Ø Ø - -4 0,00 / / / -
Ø Ø Ø -LE - 43 0,00 / / / -
Ø Ø Ø -LE - -4 0,00 / / / -
-LE Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø Ø - -1 0,00 / / / -
Ø Ø Ø Ø - 10964 4,14 +MA +MB +MA +
Ø Ø Ø Ø - -2 0,00 / / / -
Ø Ø Ø Ø - -2 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
+LA(2) +LA +MA +MA + -2 0,00 / / / -
Ø Ø Ø Ø - -2 0,00 / / / -
+LA +LA +MA +MA + -2 0,00 / / / -
Ø Ø Ø Ø - 10835 4,09 +MA +MB +MA +
Ø Ø Ø Ø - 11952 4,51 +MA +MB +MA +
+LA +LA +MA +MA + 9355 3,53 +MA +MB +MA +
Ø Ø Ø Ø - 10343 3,90 +MA +MB +MA +
+LA +LA +MA +MA + 7965 3,00 +MA +MB +MA +
Ø Ø Ø Ø - 10970 4,14 +MA +MB +MA +
Ø Ø Ø Ø - 11624 4,38 +MA +LB +MA +
+LA +LA +MA +MA + -3 0,00 / / / -
+LA(1) +LA(2) +MA +MA + 10699 4,04 +MB +MB +MA +
+LA(1) +LA(1) +MA +MA + 12176 4,59 +MA +MB +MA +
+LA +LA +MA +LA + 8181 2,96 +MA +MB +MA +
+LA +LA +MA +LA + 8927 3,23 +MA +MB +MA +
+LA +LA +MA +MA + 8440 3,05 +MA +LB +MA +
+LA +LA +MA +MA + 8558 3,09 +MA +MB +MA +
+LA +LA +MA +LA + 8960 3,24 +MA +MB +MA +
+LA +LA +MA +LA + 9220 3,33 +MA +LB +MA +
Résultat Conclusion
Méthode de référence #
TauxNiveau obtenu Fraser 1/2 Fraser
1 0,00 0/6
2 0,23 1/6
5 4,56 6/6
3 0,46 2/6
4 1,24 4/6
Méthode VIDAS LPT
VTCHROM ID
LMOConclusionRFV PALCAM OAA Résultat
4/6
5/6
6/6
0/6
1/6
MATRICE : prélèvement de surfaceSOUCHE Listeria innocua (référence L132)FLORE TOTALE : 1,04.10E+4
PALCAM ALOA PALCAM ALOA
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø -LE - -2 0,00 / / / -
-LE Ø Ø Ø - -2 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
Ø Ø -LE -LE - -2 0,00 / / / -
Ø Ø Ø Ø - -3 0,00 / / / -
+LA +LA(4) +MA +MA + -2 0,00 / / / -
Ø Ø -LE -LE - 10172 3,61 +MA +MB +MA +
+LA +LA +MA +MA + -3 0,00 / / / -
+MA +MA +MA +MA + -3 0,00 / / / -
Ø Ø -LE Ø - 8638 3,07 +MA +MB +MA +
+MA +MA +MA +MA + -2 0,00 / / / -
+MA +MA +MA +MA + 8518 3,02 +MA +MB +MA +
+MA +MA +MA +MA + 8670 3,08 +MA +MB +MA +
+MA +MA +MA +MA + 9944 3,53 +MA +MB +MA +
Ø Ø -LE Ø - 9295 3,30 +MB +MB +MA +
+LA +LA +MA +MA + 9194 3,26 +MA +LB +MA +
+LA +MA +MA +MA + 6931 2,46 +MA +MB +MA +
+LA +LA +MA +MA + 7169 2,54 +MA +MB +MA +
+LA +LA +MA +MA + 7424 2,64 +HA +MB +MA +
+LA +LA +MA +MA + 7812 2,77 +HA +MB +MA +
+LA +LA +MA +MA + 9510 3,38 +MA +LB +MA +
+MA +MA +MA +MA + 8244 2,93 +HA +MB +MA +
Taux
VT
1 0,00
3 1,21 5/6
2
RFV
0/6
4 2,43 6/6 6/6
2/60,61 3/6
5/6
0/6
RésultatCHROM ID
LMOPALCAM
Niveau obtenu
Méthode de référence # Méthode VIDAS LPT
Fraser 1/2 FraserRésultat Conclusion OAA Conclusion
APPENDIX E
INCLUSIVITY / EXCLUSIVITY STUDY -
RESULTS TABLES
Inclusivity
L3 Listeria innocua Cow liver 4,0 6609 2,21 +HA +MA
L12 Listeria monocytogenes 1/2a Smoked salmon 44,0 8211 2,75 +MA +MA
L14 Listeria monocytogenes 1/2c Minced meat 53,0 8510 2,85 +HA +MA
L17 Listeria monocytogenes 1/2c Pork bellies 65,0 9764 3,27 +MA +MA
L18 Listeria monocytogenes 1/2c Munster 55,0 8566 2,87 +MA +MA
L37 Listeria monocytogenes 1/2b Maroilles with raw milk 53,0 8779 2,94 +MA +MA
L43 Listeria monocytogenes 1/2a Minced meat 35,0 7829 2,62 +MA +MA
L44 Listeria monocytogenes 1/2a Salami sausage 54,0 7842 2,63 +MA +MA
L47 Listeria monocytogenes 1/2a Fried potatoes 57,0 11749 3,94 +HA +MA
L51 Listeria monocytogenes 1/2b Maturated cheese 41,0 9764 3,27 +MA +MA
L55 Listeria monocytogenes 3b Collection SLCC 2540 31,0 11489 3,85 +MA +MA
L56 Listeria monocytogenes 3c Collection SLCC 2479 32,0 9631 3,23 +MA +MA
L57 Listeria monocytogenes 4a Collection ATCC 19114 28,0 10825 3,63 +HA +MA
L58 Listeria monocytogenes 4b Salad 25,0 8309 2,63 +HA +MA
L60 Listeria monocytogenes 4d Collection ATCC 19117 65,0 4508 1,51 +MA +MA
L61 Listeria monocytogenes 4e Collection ATCC 19118 68,0 3309 1,05 +LA +MA
L62 Listeria monocytogenes 4e Reblochon 73,0 8647 2,74 +MA +MA
L64 Listeria innocua Epoisses 52,0 8719 2,76 +HA +MA
L66 Listeria innocua Spinach 71,0 8894 2,82 +HA +MA
L72 Listeria innocua Avesnes ball 17,0 8942 2,83 +HA +MA
L76 Listeria innocua 6b Minced beef 11,0 10480 3,32 +LA +MA
L77 Listeria innocua 6a Toulouse sausages 47,0 7917 2,51 +HA +MA
L78 Listeria innocua Cockerel 40,0 7928 2,51 +MA +MA
L81 Listeria grayi Collection ATCC 19120 10,0 4 0,00 - -
12,0 4 0,00 - -
56,0 2 0,00 - -
36,0 802 0,29 - +LA
L83 Listeria seeligeri 1/2b Jelly pork tongue 39,0 521 0,16 +MA +LA
L86 Listeria welshimeri 6b Collection ATCC 35897 43,0 252 0,08 +MA +LA
L89 Listeria welshimeri 6a Minced beef 10,0 745 0,23 +LA +LA
L100 Listeria welshimeri Paste to paste 1,0 1160 0,36 +LA +MA
L101 Listeria welshimeri Oldfashioned ham 1,0 12212 3,87 +MA +MA
L108 Listeria innocua Gorgonzola 2,0 5 0,00 - -
13,0 201 0,07 +MA +MA
L113 Listeria innocua Smoked halibut 55,0 7866 2,49 +HA +MA
L116 Listeria monocytogenes 1/2a Shell fish 23,0 10789 3,23 +HA +MA
L117 Listeria monocytogenes 1/2c Montbéliard sausages 74,0 11273 3,57 +HA +MA
L119 Listeria monocytogenes 1/2a Spinach 80,0 8261 2,62 +MA +MA
L124 Listeria monocytogenes 1/2 Perch fillet 88,0 8254 2,88 +HA +MA
L125 Listeria monocytogenes Fried vegetables 78,0 8270 2,89 +HA +MA
L133 Listeria ivanovii Roquefort 70,0 9206 3,22 +MA +MA
L140 Listeria seeligeri Deep-freeze chips 44,0 9695 3,39 +MA +MA
L142 Listeria seeligeri Cheese with raw milk 41,0 10535 3,68 +MA +MA
L143 Listeria grayi Deep-freeze chips 48,0 -2 0,00 - -
51,0 -4 0,00 - -
60,0 864 0,29 +
58,0 -1 0,00 - -
L147 Listeria grayi (murayi) ATCC 25 401 3,0 0 0,00 - -
10,0 -1 0,00 - -
56,0 9050 3,27 - +MA
L151 Listeria ivanovii Minced beef 78,0 11506 4,02 +MA +MA
L152 Listeria monocytogenes Environment sample (fish workshop) 62,0 8230 2,87 +MA +MA
L153 Listeria ivanovii Environment sample (fish workshop) 74,0 9938 3,47 +MA +MA
L155 Listeria welshimeri Salmon fillet 44,0 8883 3,10 +MA +MA
L157 Listeria ivanovii ssp ivanovii 9811009Biom, collection 31,0 244 0,08 +MA +MA
L167 Listeria ivanovii ssp londoniensis 9101019Biom, Cheese 44,0 254 0,08 +MA +MA
L217 Listeria monocytogenes 4b Environment (waste filter) 78,0 7918 2,76 / +MA
L223 Listeria monocytogenes ½ c Environment (box washing fish) 71,0 7924 2,77 / +LA
L226 Listeria monocytogenes 3a Frozen herring fillets 67,0 7997 2,79 / +MA
Strain Origin Inoculation levelRFV Test value
VIDAS LPT
Palcam OAA
Exclusivity
BA
19B
acill
us c
ereu
sE
nviro
nmen
t1,
52.1
0E+5
-20,
00Ø
Ø
BA
15B
acill
us c
ereu
sE
gg c
usta
rd1,
77.1
0E+5
-20,
00-L
EØ
BA
7B
acill
us c
oagu
lans
Col
lect
ion
1,24
.10E
+5-2
0,00
ØØ
BA
5B
acill
us s
phae
ricus
Mea
t pr
oduc
t1,
26.1
0E+5
-30,
00Ø
Ø
BA
4B
acill
us
Dai
ry p
rodu
ct2,
3.10
E+4
-20,
00Ø
Ø
BA
2B
acill
us c
ereu
sB
eet
1,8.
10E+
5-3
0,00
-LE
Ø
15B
roch
otrix
M
ince
d m
eat
2,4.
10E+
4-2
0,00
ØØ
Le3
Can
dida
alb
ican
sC
olle
ctio
n6,
9.10
E+4
-20,
00-L
E-L
E
37C
oryn
ebac
teriu
m
ATC
C10
340
1,5.
10E+
4-3
0,00
Ø-L
E
E1
Ent
eroc
occu
s fa
ecal
isE
gg p
rodu
ct1,
35.1
0E+6
-20,
00Ø
Ø
E6
Ent
eroc
occu
s fa
ecal
isC
olle
ctio
n A
TCC
194
334,
8.10
E+5
-30,
00Ø
Ø
E9
Ent
eroc
occu
s fa
eciu
mTa
ram
a2.
10E+
6-2
0,00
ØØ
E7
Ent
eroc
occu
s fa
eciu
mC
olle
ctio
n C
IP 5
433
5.10
E+5
-20,
00Ø
Ø
E13
Str
epto
cocc
us b
ovis
Col
lect
ion
CIP
562
39.
10E+
421
0,00
ØØ
EN
18E
nter
obac
ter
cloa
cae
Col
lect
ion
1,2.
10E+
5-2
0,00
ØØ
L139
Jone
sia
deni
trifi
cans
Col
lect
ion
4,5.
10E+
546
0,01
+MA
-ME
EN
63K
leb
siel
la p
neum
onia
eC
eler
y1,
24.1
0E+5
-40,
00Ø
Ø
33La
ctob
acill
us c
asei
Dai
ry p
rodu
ct7,
4.10
E+4
-30,
00Ø
Ø
Lb1
Lact
obac
illus
pla
ntar
umC
olle
ctio
n1,
3.10
E+4
-20,
00Ø
Ø
M1
Mic
roco
ccus
spp
.E
nviro
nmen
t2.
10E+
529
0,01
ØØ
PS
90P
seud
omon
as p
utid
aF
ish
6,1.
10E+
4-1
0,00
ØØ
PS
91P
seud
omon
as p
utid
aM
ushr
oom
7,2.
10E+
4-3
0,00
-ME
-LE
32R
hodo
cocc
us e
qui
Mea
t pr
oduc
t6,
4.10
E+6
-20,
00Ø
-ME
Le1
Rho
doto
rula
rub
raP
astr
i 1,
04.1
0E+5
-10,
00Ø
Ø
Le3
Can
dida
alb
ican
sC
olle
ctio
n6,
9.10
E+4
-20,
00-L
E-L
E
Le5
Sac
char
omyc
es
Cof
fee
extr
act
3,3.
10E+
5-2
0,00
ØØ
EN
49S
erra
tia m
arce
scen
sR
aw m
ilk6,
5.10
E+4
-20,
00Ø
Ø
ST1
7S
taph
yloc
occu
s au
reus
Yog
hurt
6,5.
10E+
457
0,02
ØØ
ST1
5S
taph
yloc
occu
s C
olle
ctio
n A
TCC
122
284.
10E+
5-2
0,00
-ME
-ME
ST1
2S
taph
yloc
occu
s hy
icus
Mea
t pr
oduc
t6.
10E+
5-2
0,00
Ø-L
E
Str
ain
Orig
inIn
ocul
atio
n le
vel
RFV
Test
val
uePa
lcam
OA
A
VID
AS
LPT
APPENDIX F
INTERLABORATORY STUDY -
DETAILED LABORATORY RESULTS
Laboratory A
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 2 0,00 - - - =2 - - - - - = 4 0,00 - - - =3 - - - - - = 3 0,00 - - - =4 - - - - - = 3 0,00 - - - =5 - - - - - = 3 0,00 - - - =6 - - - - - = 2 0,00 - - - =7 - - - - - = 8 0,00 - - - =8 - - - - - = 1 0,00 - - - =9 - - - - - # 1 0,00 - - - #10 - - - - - # -3 0,00 - - - #11 - - - - - # 1 0,00 - - - #12 - - - - - # 2 0,00 - - - #13 - - - - - # 2 0,00 - - - #14 - - - - - # 10980 3,72 + + + =15 - - - - - # 0 0,00 - - - #16 - - - - - # -1 0,00 - - - #17 + + + + + = 6768 2,29 + + + =18 + + + + + = 6796 2,30 + + + =19 + + + + + = 7896 2,68 + + + =20 + + + + + = 5 0,00 - - - #21 + + + + + = 7546 2,56 + + + =22 - - - - - # 7646 2,59 + + + =23 + + + + + = 8165 2,77 + + + =24 + + + + + = 6749 2,29 + + + =
VTC numbering (CFU/ml) : 3,00E+04
Laboratory B
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 4 0,00 - - - =2 - - - - - = -1 0,00 - - - =3 - - - - - = 1 0,00 - - - =4 - - - - - = -4 0,00 - - - =5 - - - - - = 5 0,00 - - - =6 - - - - - = 4 0,00 - - - =7 - - - - - = 4 0,00 - - - =8 - - - - - = 8 0,00 - - - =9 - - + + + = 11731 4,10 + + + =10 - - - - - # -2 0,00 - - - #11 - - - - - # 7 0,00 - - - #12 - - - - - # 2 0,00 - - - #13 - - + + + = -3 0,00 - - - #14 - - - - - # 3 0,00 - - - #15 + + + + + = 9 0,00 - - - #16 - - - - - # 4 0,00 - - - #17 - - - - - # 9829 3,43 + + + =18 + + + + + = 5060 1,76 + + + =19 + + + + + = 9580 3,34 + + + =20 + + + + + = 9915 3,46 + + + =21 - - + + + = 10207 3,56 + + + =22 + + + + + = 11576 4,04 + + + =23 + + + + + = 8653 3,02 + + + =24 + + + + + = 8996 3,14 + + + =
VTC numbering (CFU/ml) : >300 000
Test LPT
Test result
Reference method
Fraser 1/2 FraserResult
ReferenceComparison /
expected results
Result
Comparison / expected results
Comparison / expected results
Confirmation ResultTest result
Alternative method : VIDAS LPT
Alternative method : VIDAS LPT Comparison / expected results
Confirmation ResultTest LPT
Reference method
Fraser 1/2 Fraser
Reference
Laboratory C
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 3 0,00 - - - =2 - - - - - = 13 0,00 - - - =3 - + - - - = 2 0,00 - - - =4 - - - - - = 3 0,00 - - - =5 - - - - - = 5 0,00 - - - =6 - - - - - = 4 0,00 - - - =7 - - - - - = 46 0,01 - - - =8 - - - - - = 7 0,00 - - - =9 - - - - - # 6930 2,61 + + + =10 - - - - - # 2 0,00 - - - #11 - - - - - # 8915 3,36 + + + =12 + + + + + = 5672 2,13 + + + =13 + + + + + = 3058 1,15 + + + =14 - - - - - # 1507 0,56 + + + =15 - - - - - # 2032 0,76 + + + =16 - - - - - # 2768 1,04 + + + =17 + + + + + = 10480 3,95 + + + =18 - - - - - # 10759 4,05 + + + =19 + + + + + = 7658 2,88 + + + =20 + + + + + = 8609 3,24 + + + =21 + + + + + = 7191 2,71 + + + =22 + + + + + = 10789 4,06 + + + =23 - - - - - # 10590 3,99 + + + =24 + + + + + = 10853 4,09 + + + =
VTC numbering (CFU/ml) : -
Laboratory D
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 3 0,00 - - - =2 - - - - - = 1 0,00 - - - =3 - - - - - = 3 0,00 - - - =4 - - - - - = 1 0,00 - - - =5 - - - - - = 3 0,00 - - - =6 - - - - - = 2 0,00 - - - =7 - - - - - = 3 0,00 - - - =8 - - - - - = 4 0,00 - - - =9 - - - - - # 11708 4,09 + + + =10 - - - - - # 12249 4,27 + + + =11 - - - - - # 12264 4,28 + + + =12 - - - - - # 9459 3,30 + + + =13 - - - - - # 8381 2,92 + + + =14 - - - - - # 12185 4,25 + + + =15 + + + + + = 10122 3,53 + + + =16 - - - - - # 9012 3,14 + + + =17 + + + + + = 6033 2,10 + + + =18 + + + + + = 6052 2,11 + + + =19 + + + + + = 6630 2,31 + + + =20 + + + + + = 6383 2,23 + + + =21 + + + + + = 5821 2,03 + + + =22 + + + + + = 5796 2,02 + + + =23 + + + + + = 5632 1,96 + + + =24 + + + + + = 5447 1,90 + + + =
VTC numbering (CFU/ml) : -
Comparison / expected results
Comparison / expected results
Test LPTTest result
Alternative method : VIDAS LPT
Confirmation ResultFraser
Result
ReferenceComparison /
expected results
Reference method
Fraser 1/2 FraserResult
Reference
Reference method
Fraser 1/2
Alternative method : VIDAS LPT Comparison / expected results
Confirmation ResultTest LPT
Test result
Laboratory E
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 0,00 - - - =2 - - - - - = 0,00 - - - =3 - - - - - = 0,00 - - - =4 - - - - - = 0,00 - - - =5 - - - - - = 0,00 - - - =6 - - - - - = 0,00 - - - =7 - - - - - = 0,00 - - - =8 - - - - - = 0,00 - - - =9 - - - - - # 3,64 + + + =10 - - - - - # 0,00 - - - #11 + + + + + = 4,03 + + + =12 + + + + + = 3,34 + + + =13 - - - - - # 0,00 - - - #14 - - - - - # 3,39 + + + =15 - - - - - # 0,00 - - - #16 - - - - - # 0,00 - - - #17 + + + + + = 3,28 + + + =18 + + + + + = 3,10 + + + =19 + + + + + = 3,50 + + + =20 + + + + + = 3,47 + + + =21 + + + + + = 4,06 + + + =22 + + + + + = 3,74 + + + =23 + + + + + = 4,10 + + + =24 + + + + + = 3,87 + + + =
VTC numbering (CFU/ml) : 8,00E+08
Laboratory F
OAA PALCAM OAA PALCAM RFV VT
1 - - - - - = 0,00 - - - =
2 - - - - - = 0,00 - - - =
3 - - - - - = 0,00 - - - =
4 - - - - - = 0,00 - - - =
5 - - - - - = 0,00 - - - =
6 - - - - - = 0,00 - - - =
7 - - - - - = 0,00 - - - =
8 - - - - - = 0,00 - - - =
9 + + + + + = 2,57 + + + =
10 - - - - - # 2,53 + + + =
11 + + + + + = 2,67 + + + =
12 - - - - - # 2,68 + + + =
13 + + + + + = 2,39 + + + =
14 - - - - - # 2,48 + + + =
15 + + + + + = 2,37 + + + =
16 + + + + + = 2,39 + + + =
17 - - - - - # 0,03 - - - #
18 - - - - - # 2,59 + + + =
19 - - - - - # 3,01 + + + =
20 - - - - - # 2,54 + + + =
21 - - - - - # 0,00 - - - #
22 - - - - - # 2,51 + + + =
23 - - - - - # 2,50 + + + =
24 - - - - - # 2,53 + + + =
VTC numbering (CFU/ml) : >300 000
Alternative method : VIDAS LPT Comparison / expected results
Confirmation
Comparison / expected results
ResultReference
Reference method
Fraser 1/2 FraserResult
Test LPTTest result
Alternative method : VIDAS LPT
Test LPTResult
Fraser
Comparison / expected results
Confirmation ResultTest resultReference
Reference method
Fraser 1/2
Comparison / expected results
Laboratory G
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 2 0,00 - - - =2 - - - - - = 1 0,00 - - - =3 - - - - - = 3 0,00 - - - =4 - - + + - = 0 0,00 - - - =5 - - - - - = 3 0,00 - - - =6 - - - - - = -2 0,00 - - - =7 - - + - - = 3 0,00 - - - =8 - - - - - = 0 0,00 - - - =9 - - + + + = 11236 3,92 + + + =10 - - - - - # -2 0,00 - - - #11 - - - - - # 0 0,00 - - - #12 - - - - - # 3 0,00 - - - #13 - - + + - # 3 0,00 - - - #14 + + + + + = 11170 3,89 + + + =15 - - - - - # 0 0,00 - - - #16 - - - - - # 1 0,00 - - - #17 + + + + + = 8638 3,01 + + + =18 + + + + + = 8843 3,08 + + + =19 + + + + + = 10232 3,57 + + + =20 + + + + + = 10111 3,52 + + + =21 + + + + + = 10015 3,49 + + + =22 + + + + + = 10008 3,49 + + + =23 + + + + + = 10022 3,49 + + + =24 + + + + + = 10061 3,51 + + + =
VTC numbering (CFU/ml) : >300 000
Laboratory I
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 0,00 - - - =2 - - - - - = 0,00 - - - =3 - - - - - = 0,00 - - - =4 - - - - - = 0,00 - - - =5 - - - - - = 0,00 - - - =6 - - - - - = 0,00 - - - =7 - - - - - = 0,00 - - - =8 - - - - - = 0,00 - - - =9 + + + + + = 4,05 + + + =10 + + + + + = 3,94 + + + =11 + + + + + = 3,62 + + + =12 + + + + + = 3,69 + + + =13 + + + + + = 3,92 + + + =14 + + + + + = 3,88 + + + =15 + + + + + = 4,53 + + + =16 + + + + + = 4,44 + + + =17 + + + + + = 3,63 + + + =18 + + + + + = 3,45 + + + =19 + + + + + = 3,02 + + + =20 + + + + + = 3,10 + + + =21 + + + + + = 3,02 + + + =22 + + + + + = 3,43 + + + =23 + + + + + = 3,30 + + + =24 + + + + + = 3,32 + + + =
VTC numbering (CFU/ml) : >334 000
Reference
Reference method Comparison / expected results
Test LPTTest result
Reference
Reference method Comparison / expected results
Alternative method : VIDAS LPT
ConfirmationFraser 1/2 Fraser
Result
Comparison / expected results
Confirmation ResultFraser 1/2 Fraser
Result
Alternative method : VIDAS LPT Comparison / expected results
ResultTest LPT
Test result
Laboratory J
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 0,00 - - - =2 - - - - - = 0,00 - - - =3 - - - - - = 0,00 - - - =4 - - - - - = 0,00 - - - =5 - - - - - = 0,00 - - - =6 - - - - - = 0,00 - - - =7 - - - - - = 0,00 - - - =8 - - - - - = 0,00 - - - =9 - - - - - # 3,42 + + + =10 + + + + + = 3,65 + + + =11 + + + + + = 2,32 + + + =12 + + - + + = 2,41 + + + =13 - - - - - # 1,86 + + + =14 + + + + + = 0,00 - - - #15 + + + + + = 2,66 + + + =16 - - - - - # 3,28 + + + =17 + + + + + = 1,85 + + + =18 + + + + + = 1,86 + + + =19 + + + + + = 1,95 + + + =20 + + + + + = 1,93 + + + =21 + + + + + = 1,93 + + + =22 + + + + + = 1,92 + + + =23 + + + + + = 1,94 + + + =24 + + + + + = 1,91 + + + =
VTC numbering (CFU/ml) : >300 000
Laboratory K
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 19 0,00 - - - =2 - - - - - = 2 0,00 - - - =3 - - - - - = 2 0,00 - - - =4 - - - - - = 3 0,00 - - - =5 - - - - - = 0 0,00 - - - =6 - - - - - = 2 0,00 - - - =7 - - - - - = 2 0,00 - - - =8 - - - - - = 1 0,00 - - - =9 - - + + + = 3 0,00 - - - #10 - - - - - # 3 0,00 - - - #11 - - - - - # 3 0,00 - - - #12 - - - - - # 2 0,00 - - - #13 - - - - - # 3 0,00 - - - #14 - - - - - # 4 0,00 - - - #15 - - - - - # 3 0,00 - - - #16 - - - - - # 3 0,00 - - - #17 + + + + + = 9732 3,59 + + + =18 + + + + + = 7883 2,91 + + + =19 + + + + + = 5195 1,91 + + + =20 + + + + + = 3977 1,46 + + + =21 + + + + + = 8296 3,06 + + + =22 + + + + + = 65 0,02 - - - #23 + + + + + = 8025 2,96 + + + =24 + + + + + = 10632 3,92 + + + =
VTC numbering (CFU/ml) : >300 000
Comparison / expected results
Confirmation ResultTest LPTReference
Reference method Comparison / expected results
Alternative method : VIDAS LPT
Fraser 1/2 FraserResult Test result
Reference
Reference method Comparison / expected results
Fraser 1/2 FraserResult
Alternative method : VIDAS LPT Comparison / expected results
Confirmation ResultTest LPT
Test result
Laboratory L
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 25 0,00 - - - =2 - - - - - = 6 0,00 - - - =3 - - - - - = 1 0,00 - - - =4 - - - - - = 4 0,00 - - - =5 - - - - - = 5 0,00 - - - =6 - - - - - = 3 0,00 - - - =7 - - - - - = 4 0,00 - - - =8 - - - - - = -1 0,00 - - - =9 + + + + + = 10568 + + + =10 + + + + + = 3053 + + + =11 + + + + + = 6111 + + + =12 + + + + + = 6137 + + + =13 + + + + + = 11157 + + + =14 + + + + + = 11251 + + + =15 + + + + + = 11153 + + + =16 + + + + + = 10823 + + + =17 + + + + + = 8715 + + + =18 + + + + + = 8687 + + + =19 + + + + + = 9591 + + + =20 + + + + + = 8934 + + + =21 + + + + + = 9184 + + + =22 + + + + + = 8924 + + + =23 + + + + + = 8904 + + + =24 + + + + + = 8636 + + + =
VTC numbering (CFU/ml) :
Laboratory M
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 0,00 - - - =2 - - - - - = 0,00 - - - =3 - - - - - = 0,00 - - - =4 - - - - - = 0,00 - - - =5 - - - - - = 0,00 - - - =6 - - - - - = 0,00 - - - =7 - - - - - = 0,00 - - - =8 - - - - - = 0,00 - - - =9 + + + + + = 10276 3,56 + + + =10 + + + + + = 10513 3,64 + + + =11 + + + + + = 10906 3,77 + + + =12 + + + + + = 9620 3,33 + + + =13 + + + + + = 11846 4,10 + + + =14 + + + + + = 7464 2,58 + + + =15 + + + + + = 11033 3,82 + + + =16 + + + + + = 4258 1,47 + + + =17 + + + + + = 8912 3,08 + + + =18 + + + + + = 9511 3,29 + + + =19 + + + + + = 8857 3,06 + + + =20 + + + + + = 7750 2,68 + + + =21 + + + + + = 8876 3,07 + + + =22 + + + + + = 10067 3,48 + + + =23 + + + + + = 7469 2,58 + + + =24 + + + + + = 7964 2,75 + + + =
VTC numbering (CFU/ml) : 1,70E+07
Reference method
Comparison / expected results
Comparison / expected results
Alternative method : VIDAS LPT
Reference
Fraser 1/2 FraserResult
Reference
Reference method
Fraser 1/2 FraserResult
>100 000 000
Alternative method : VIDAS LPT Comparison / expected results
Confirmation Result
Comparison / expected results
Confirmation ResultTest LPT
Test result
Test LPTTest result
Laboratory N
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 46 0,01 - - - =2 - - - - - = 30 0,01 - - - =3 - - - - - = 49 0,01 - - - =4 - - - - - = 29 0,01 - - - =5 - - - - - = 20 0,00 - - - =6 - - - - - = 31 0,01 - - - =
7 - - - - - = 14 0,00 - - - =
8 - - - - - = 34 0,01 - - - =
9 + + + + + = 9130 3,16 + + + =
10 + + + + + = 8356 2,89 + + + =
11 + + + + + = 7573 2,62 + + + =
12 + + + + + = 7612 2,64 + + + =
13 + + + + + = 7436 2,57 + + + =
14 + + + + + = 9221 3,19 + + + =
15 + + + + + = 2435 0,84 + + + =
16 + + + + + = 7543 2,61 + + + =
17 + + + + + = 10589 3,67 + + + =
18 + + + + + = 10493 3,63 + + + =
19 + + + + + = 11648 4,04 + + + =
20 + + + + + = 11622 4,03 + + + =
21 + + + + + = 11293 3,91 + + + =
22 + + + + + = 11269 3,90 + + + =
23 + + + + + = 11677 4,05 + + + =24 + + + + + = 11155 3,86 + + + =
VTC numbering (CFU/ml) : 5,00E+08
Laboratory O
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 5 0,00 - - - =2 - - - - - = 4 0,00 - - - =3 - - - - - = 4 0,00 - - - =4 - - - - - = 3 0,00 - - - =5 - - - - - = 4 0,00 - - - =6 - - - - - = 4 0,00 - - - =7 - - - - - = 5 0,00 - - - =8 - - - - - = 4 0,00 - - - =9 + + + + + = 150 0,05 + + + =10 + + + + + = 141 0,04 - - - #11 + + + + + = 119 0,04 - - - #12 + + + + + = 91 0,03 - - - #13 + + + + + = 74 0,02 - - - #14 + + + + + = 110 0,03 - - - #15 + + + + + = 17 0,00 - - - #16 + + + + + = 251 0,08 + + + =17 + + + + + = 1266 0,44 + + + =18 + + + + + = 405 0,14 + + + =19 + + + + + = 365 0,12 + + + =20 + + + + + = 493 0,17 + + + =21 + + + + + = 1131 0,39 + + + =22 + + + + + = 898 0,31 + + + =23 + + + + + = 967 0,34 + + + =24 + + + + + = 1334 0,46 + + + =
VTC numbering (CFU/ml) : >300 000
ResultTest LPT
Test resultReference
Reference method Comparison / expected results
Alternative method : VIDAS LPT Comparison / expected results
Confirmation ResultFraser 1/2 Fraser
Test LPTTest result
Reference
Reference method Comparison / expected results
Alternative method : VIDAS LPT Comparison / expected results
Confirmation ResultFraser 1/2 Fraser
Result
Laboratory P
OAA PALCAM OAA PALCAM RFV VT1 - - - - - = 5 0,00 - - - =2 - - - - - = 5 0,00 - - - =3 - - - - - = 6 0,00 - - - =4 - - - - - = 4 0,00 - - - =5 - - - - - = 3 0,00 - - - =6 - - - - - = 5 0,00 - - - =7 - - - - - = 11 0,00 - - - =8 - - - - - = 3 0,00 - - - =9 + + + + + = 9723 3,36 + + + =10 + + + + + = 10273 3,55 + + + =11 + + + + + = 10176 3,52 + + + =12 + + + + + = 8145 2,82 + + + =13 + + + + + = 8987 3,11 + + + =14 + + + + + = 1124 3,81 + + + =15 + + + + + = 10948 3,79 + + + =16 + + + + + = 8918 3,09 + + + =17 + + + + + = 8192 2,83 + + + =18 + + + + + = 8211 2,84 + + + =19 + + + + + = 8060 2,79 + + + =20 + + + + + = 7830 2,71 + + + =21 + + + + + = 7646 2,64 + + + =22 + + + + + = 7652 2,65 + + + =23 + + + + + = 7325 2,53 + + + =24 + + + + + = 7293 2,52 + + + =
VTC numbering (CFU/ml) : >300 000
Reference
Reference method Comparison / expected results
Alternative method : VIDAS LPT Comparison / expected results
Fraser 1/2 FraserResult
Test LPTTest result Confirmation Result
APPENDIX G
ACCORDANCE CALCULATION
METHODE ALTERNATIVE Méthode alternative
Niveau L0
LaboratoireNb de négatifs
attendusNb de négatifs
obtenusProbabilité de
négatifsProbabilité de
paires de négatifsProbabilité de
positifsProbabilité de paires
de positifsProbabilité de paires de
résultats identiques
Laboratoire A 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire B 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire C 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire D 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire E 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire G 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire I 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire J 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire K 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire L 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire M 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire N 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire O 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire P 8 8 1,00 1,00 0,00 0,00 1,00
Moyenne : 1,00
Degré d'accord : 100,0%
Niveau L1
LaboratoireNb de positifs
attendusNb de positifs
obtenusProbabilité de
positifsProbabilité de
paires de positifsProbabilité de
négatifsProbabilité de paires
de négatifsProbabilité de paires de
résultats identiques
Laboratoire A 8 1 0,13 0,02 0,88 0,77 0,78
Laboratoire B 8 1 0,13 0,02 0,88 0,77 0,78
Laboratoire C 8 7 0,88 0,77 0,13 0,02 0,78
Laboratoire D 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire E 8 4 0,50 0,25 0,50 0,25 0,50
Laboratoire G 8 2 0,25 0,06 0,75 0,56 0,63
Laboratoire I 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire J 8 7 0,88 0,77 0,13 0,02 0,78
Laboratoire K 8 0 0,00 0,00 1,00 1,00 1,00
Laboratoire L 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire M 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire N 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire O 8 2 0,25 0,06 0,75 0,56 0,63
Laboratoire P 8 8 1,00 1,00 0,00 0,00 1,00
Moyenne : 0,85
Degré d'accord : 84,8%
Niveau L2
LaboratoireNb de positifs
attendusNb de positifs
obtenusProbabilité de
positifsProbabilité de
paires de positifsProbabilité de
négatifsProbabilité de paires
de négatifsProbabilité de paires de
résultats identiques
Laboratoire A 8 7 0,88 0,77 0,13 0,02 0,78
Laboratoire B 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire C 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire D 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire E 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire G 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire I 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire J 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire K 8 7 0,88 0,77 0,13 0,02 0,78
Laboratoire L 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire M 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire N 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire O 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire P 8 8 1,00 1,00 0,00 0,00 1,00
Moyenne : 0,97
Degré d'accord : 96,9%
METHODE DE REFERENCE Méthode de référence
Niveau L0
LaboratoireNb de négatifs
attendusNb de négatifs
obtenusProbabilité de
négatifsProbabilité de
paires de négatifsProbabilité de
positifsProbabilité de paires
de positifsProbabilité de paires de
résultats identiques
Laboratoire A 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire B 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire C 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire D 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire E 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire G 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire I 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire J 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire K 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire L 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire M 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire N 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire O 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire P 8 8 1,00 1,00 0,00 0,00 1,00
Moyenne : 1,00
Degré d'accord : 100,0%
Niveau L1
LaboratoireNb de positifs
attendusNb de positifs
obtenusProbabilité de
positifsProbabilité de
paires de positifsProbabilité de
négatifsProbabilité de paires
de négatifsProbabilité de paires de
résultats identiques
Laboratoire A 8 0 0,00 0,00 1,00 1,00 1,00
Laboratoire B 8 3 0,38 0,14 0,63 0,39 0,53
Laboratoire C 8 2 0,25 0,06 0,75 0,56 0,63
Laboratoire D 8 1 0,13 0,02 0,88 0,77 0,78
Laboratoire E 8 2 0,25 0,06 0,75 0,56 0,63
Laboratoire G 8 2 0,25 0,06 0,75 0,56 0,63
Laboratoire I 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire J 8 5 0,63 0,39 0,38 0,14 0,53
Laboratoire K 8 1 0,13 0,02 0,88 0,77 0,78
Laboratoire L 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire M 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire N 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire O 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire P 8 8 1,00 1,00 0,00 0,00 1,00
Moyenne : 0,82
Degré d'accord : 82,1%
Niveau L2
LaboratoireNb de positifs
attendusNb de positifs
obtenusProbabilité de
positifsProbabilité de
paires de positifsProbabilité de
négatifsProbabilité de paires
de négatifsProbabilité de paires de
résultats identiques
Laboratoire A 8 7 0,88 0,77 0,13 0,02 0,78
Laboratoire B 8 7 0,88 0,77 0,13 0,02 0,78
Laboratoire C 8 6 0,75 0,56 0,25 0,06 0,63
Laboratoire D 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire E 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire G 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire I 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire J 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire K 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire L 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire M 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire N 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire O 8 8 1,00 1,00 0,00 0,00 1,00
Laboratoire P 8 8 1,00 1,00 0,00 0,00 1,00
Moyenne : 0,94
Degré d'accord : 94,2%
APPENDIX H
CONCORDANCE CALCULATION
METHODE ALTERNATIVE
Nombre de laboratoires 14
Nombre de négatifs par laboratoire 8
Niveau L0
LaboratoireNb de négatifs
attendusNb de négatifs
obtenusPaires interlaboratoires avec
le même résultatNombre total de paires
interlaboratoires
Laboratoire A 8 8 832 832
Laboratoire B 8 8 832 832
Laboratoire C 8 8 832 832
Laboratoire D 8 8 832 832
Laboratoire E 8 8 832 832
Laboratoire G 8 8 832 832
Laboratoire I 8 8 832 832
Laboratoire J 8 8 832 832
Laboratoire K 8 8 832 832
Laboratoire L 8 8 832 832
Laboratoire M 8 8 832 832
Laboratoire N 8 8 832 832
Laboratoire O 8 8 832 832
Laboratoire P 8 8 832 832
Total 11648 11648
Concordance 100,00%
Nombre de laboratoires 14
Nombre de positifs par laboratoire 8
Niveau L1
LaboratoireNb de positifs
attendusNb de positifs
obtenusPaires interlaboratoires avec
le même résultatNombre total de paires
interlaboratoires
Laboratoire A 8 1 302 832
Laboratoire B 8 1 302 832
Laboratoire C 8 7 494 832
Laboratoire D 8 8 512 832
Laboratoire E 8 4 416 832
Laboratoire G 8 2 344 832
Laboratoire I 8 8 512 832
Laboratoire J 8 7 494 832
Laboratoire K 8 0 256 832
Laboratoire L 8 8 512 832
Laboratoire M 8 8 512 832
Laboratoire N 8 8 512 832
Laboratoire O 8 2 248 832
Laboratoire P 8 8 512 832
Total 5928 11648
Concordance 50,89%
Nombre de laboratoires 14
Nombre de positifs par laboratoire 8
Niveau L2
LaboratoireNb de positifs
attendusNb de positifs
obtenusPaires interlaboratoires avec
le même résultatNombre total de paires
interlaboratoires
Laboratoire A 8 7 722 832
Laboratoire B 8 8 816 832
Laboratoire C 8 8 816 832
Laboratoire D 8 8 816 832
Laboratoire E 8 8 816 832
Laboratoire G 8 8 816 832
Laboratoire I 8 8 816 832
Laboratoire J 8 8 816 832
Laboratoire K 8 7 722 832
Laboratoire L 8 8 816 832
Laboratoire M 8 8 816 832
Laboratoire N 8 8 816 832
Laboratoire O 8 8 816 832
Laboratoire P 8 8 816 832
Total 11236 11648
Concordance 96,46%
METHODE DE REFERENCE
Nombre de laboratoires 14
Nombre de négatifs par laboratoire 8
Niveau L0
LaboratoireNb de négatifs
attendusNb de négatifs
obtenusPaires interlaboratoires avec
le même résultatNombre total de paires
interlaboratoires
Laboratoire A 8 8 832 832
Laboratoire B 8 8 832 832
Laboratoire C 8 8 832 832
Laboratoire D 8 8 832 832
Laboratoire E 8 8 832 832
Laboratoire G 8 8 832 832
Laboratoire I 8 8 832 832
Laboratoire J 8 8 832 832
Laboratoire K 8 8 832 832
Laboratoire L 8 8 832 832
Laboratoire M 8 8 832 832
Laboratoire N 8 8 832 832
Laboratoire O 8 8 832 832
Laboratoire P 8 8 832 832
Total 11648 11648
Concordance 100,00%
Nombre de laboratoires 14
Nombre de positifs par laboratoire 8
Niveau L1
LaboratoireNb de positifs
attendusNb de positifs
obtenusPaires interlaboratoires avec
le même résultatNombre total de paires
interlaboratoires
Laboratoire A 8 0 320 832
Laboratoire B 8 3 398 832
Laboratoire C 8 2 376 832
Laboratoire D 8 1 350 832
Laboratoire E 8 2 376 832
Laboratoire G 8 2 376 832
Laboratoire I 8 8 448 832
Laboratoire J 8 5 430 832
Laboratoire K 8 1 350 832
Laboratoire L 8 8 448 832
Laboratoire M 8 8 448 832
Laboratoire N 8 8 448 832
Laboratoire O 8 8 448 832
Laboratoire P 8 8 448 832
Total 5664 11648
Concordance 48,63%
Nombre de laboratoires 14
Nombre de positifs par laboratoire 8
Niveau L2
LaboratoireNb de positifs
attendusNb de positifs
obtenusPaires interlaboratoires avec
le même résultatNombre total de paires
interlaboratoires
Laboratoire A 8 7 710 832
Laboratoire B 8 7 710 832
Laboratoire C 8 6 616 832
Laboratoire D 8 8 800 832
Laboratoire E 8 8 800 832
Laboratoire G 8 8 800 832
Laboratoire I 8 8 800 832
Laboratoire J 8 8 800 832
Laboratoire K 8 8 800 832
Laboratoire L 8 8 800 832
Laboratoire M 8 8 800 832
Laboratoire N 8 8 800 832
Laboratoire O 8 8 800 832
Laboratoire P 8 8 800 832
Total 10836 11648
Concordance 93,03%